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Italian Chopped Salad

A vibrant and crunchy salad made with fresh ingredients like romaine lettuce, cherry tomatoes, and garbanzo beans, tossed with zesty Italian dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 head romaine lettuce, chopped Can be substituted with spinach or arugula.
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/2 red onion, diced
  • 1 cup garbanzo beans, rinsed and drained Rinse well to remove excess salt.
  • 1/2 cup olives, sliced
  • 1/2 cup mozzarella cheese, cubed Can omit for a vegan version.
  • 1/4 cup fresh basil, chopped
  • 1/4 cup Italian dressing Add just before serving.
  • Salt and pepper to taste Adjust seasoning as preferred.

Method
 

Preparation
  1. Wash and rinse the vegetables. Tear the romaine lettuce into bite-sized pieces, cut the cherry tomatoes in half, dice the cucumber and bell pepper, and finely chop the red onion.
  2. In a large salad bowl, add the chopped romaine, halved cherry tomatoes, diced cucumber, diced bell pepper, and diced red onion.
  3. Gently fold in the rinsed garbanzo beans, sliced olives, and cubed mozzarella cheese to the bowl.
  4. Sprinkle the chopped fresh basil over the mix, then drizzle with the Italian dressing and add salt and pepper to taste.
  5. Using tongs or your hands, carefully toss the salad until all the ingredients are well combined and evenly coated in dressing.
  6. Serve immediately for a fresh burst of flavor, or refrigerate for 10-15 minutes for an even more refreshing experience.

Notes

For optimal freshness, chop your veggies just before serving. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Freezing chopped ingredients (minus the dressing and cheese) is possible for up to a month but may lose some crunch. Enjoy the salad fresh from the fridge.