Chopped Salad

This is a simple and filling salad to take to work for lunch or enjoy for dinner.

This chopped salad is filled with tomatoes, crunchy romaine lettuce, cucumbers, pepperoncini, scallions, garbanzo beans and fresh herbs. What pulls it all together is the creamy oregano vinaigrette.

Cubed grilled chicken can be added in or substituted for the salami. Or, leave out the meat for a vegetarian version of the salad. The chickpeas are a good source of protein and fiber.


Buying Romaine Lettuce

  • Buy whole heads of Romaine instead of bagged.  It’s less expensive and will be fresher. The bagged lettuce may have been sitting on the shelf for a while.
  • When cleaning your lettuce, remove any damaged leaves.  Rinse well under cold water multiple times.  Dry the lettuce well.  You can use paper towels, a clean kitchen bowl or a salad spinner.
  • To make the oregano vinaigrette smoother and creamier, make it in a blender.

Chopped Salad

Course: Salad
Keyword: chopped salad
Total Time: 25 minutes
Servings: 6 servings
Calories: 405 kcal
Author: Lisa Marie Todd


Oregano Vinaigrette

  • 1/4 cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 small garlic clove minced
  • 2 teaspoons dried oregano
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 3/4 cup extra-virgin olive oil

For Salad

  • 4 cups romaine lettuce torn or cut into strips
  • 2 Roma tomatoes seeded and chopped
  • 1/4 cup celery chopped
  • 1 scallion thinly sliced
  • 1/4 cup Italian parsley
  • 1/4 cup fresh basil
  • 3 - 4 pepperoncini chopped
  • 1 cucumber seeded and cut into quarter pieces
  • 1 15- oz can of unsalted garbanzo beans rinsed
  • 3 oz dry salami cut into small cubes (optional)
  • 1/4 cup grated Parmesan cheese


To Make Vinaigrette

  1. Toss salad then add salami if desired. Sprinkle with Parmesan cheese and serve.

  2. In a small bowl, combine vinegar, mustard, garlic, oregano, red pepper, salt and pepper. 

Salad Assembly

  1. In a large bowl combine the lettuce, tomatoes, celery, scallion, parsley, basil, pepperoncini, cucumber and garbanzo beans. 
  2. Lightly dress the salad with the desired amount of oregano vinaigrette. 

  3. Slowly whisk in olive oil until emulsified. You can also use a small mason jar and shake the ingredients together.

Recipe Video

Nutrition Facts
Chopped Salad
Amount Per Serving
Calories 405
* Percent Daily Values are based on a 2000 calorie diet.
5 from 1 vote (1 rating without comment)

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