Italian Chop Chop Salad

Besides for this salad being my favorite, this is the perfect salad to serve for when having company for lunch, extremely flavorful and has all of the fixings.

Italian Chop Chop Salad


For the dressing

  • 1 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard 
  • 1 teaspoon honey
  • 1 cube frozen fresh garlic 
  • 1 teaspoons dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 red onion, sliced
For the salad
  • 1 head romaine, shredded 
  • 1/2 head ice berg lettuce, thinly sliced 
  • 1/2 head radicchio, shredded
  • 5 heads endive, roughly chopped
  • 1 can marinated artichoke hearts
  • 1/3 cup pickled pepperoncini peppers, sliced
  • 1/4 cup  jarred roasted red peppers (I like Jeff's Garden)
  • 1/3 cup sun dried tomatoes, chopped
  • 1/3 cup kalamata olives 
  • 1 stalk celery, sliced
  • 1 can chickpeas
  • Handful of fresh parsley, for garnish 



  1. In a large mason jar, combine the vinegar, oil, mustard, honey, garlic, oregano, parsley, and onion. Shake to combine. 
  2. Then, in a large bowl, add the lettuce, endive, artichokes, peppers, sun dried tomatoes, olives, celery, chickpeas. Pour dressing on top and garnish with fresh parsley and serve. 

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