Italian chopped veggie salad

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If you have a very good salad in the fridge, you can even reach it before you take the bag of fries. It happened to me! I have enjoyed four iterations of this salad in the last two weeks (especially the final version you see here) and I still feel like it.

 The motivation behind this recipe for salads came when I ordered a chopped Italian salad and a beloved Neapolitan pizza on the street. I ordered the chopped salad without the bacon, and I really needed that salt, tasty, without giving me more. Crispy bacon is the only meat that I miss.

 I started making a better, chopped Italian salad without meat, and that's all. You will find most of the usual ingredients, including fresh lettuce, chicory, red onion, fresh tomatoes, pepperoni peppers and provolone cheese. I have tried other types of cheese, but it is not surprising that provolon is the most common: it is the tastiest. That said, I could simply leave it to get a delicious vegetarian salad without dairy products.

 Here you will find unexpected ingredients that send this salad. First, chickpeas, which are not rare, but make this salad more abundant. I also added celery for a crunchy supplement and sundried tomatoes for a bit more energy. The taste of umami in sundried tomatoes compensates for the umami-rich pork that is usually found in Italian chopped salads.

 Put and mix all these ingredients in a bold home-made Italian salad dressing and you have a seriously addictive salad. I enjoyed small portions such as side dishes or larger as light meals. Please let me know how you want it!

 Really the best Italian recipe of chopped salad, with chopped fresh vegetables and fruit in a simple Italian dressing. This salad is vegetarian and vegan. The recipe gives 6 to 8 side portions or 3-4 portions the size of a meal (a lot). If you keep the salad separately from the vinaigrette, it stays good for up to 4 days.

 INGREDIENTS

 • 10 ounces chopped Romaine lettuce * (about 2 medium heads or 3 small chopped heads)
• ½ medium radicchio cup *, finely chopped (about 2 cups)
• ½ medium of red onion, chopped (about 1 cup)
• 2 sliced ​​celery ribs
• 1 pint of cherry tomatoes, chopped
• ⅓ pepperoniini peppers marinated and chopped
• ⅓ cup of sun-dried tomatoes, wrapped in oil, rinsed and coarsely cut
• 1 can (15 ounces) of chickpeas, rinsed and drained, or 1 ½ cups of cooked chickpeas
• 1 cup (4 ounces) ¼ "cubes of provolone cheese (optional)

 Italian vinaigrette
• ⅓ cup of extra virgin olive oil
• ⅓ cup of red wine vinegar
• 1 tablespoon of Dijon mustard
• 1 teaspoon of honey
• 2 cloves of garlic, pressed or chopped
• 2 teaspoons dried oregano
• 10 rounds of freshly ground black pepper
• ¼ teaspoon of salt, more to taste
• pinch of red pepper flakes, to heat (optional)

 INSTRUCTIONS..
1. Combine chopped lettuce, chicory, onion, celery, cherry tomatoes, peppers, sundried tomatoes, chickpeas and cheese (if used) in a large bowl. Mix the ingredients and reserve.

 2. To prepare the dressing, mix all the ingredients in a cup to measure the liquids. Beat until the mixture is mixed. Try adding more salt if the dressing does not remove the socks (usually use one or two pinches of salt).

 3. If you want to serve all salad at the same time, sprinkle it lightly to cover the salad and mix. I prefer to keep salad and vinaigrette separately to enjoy a few days of the salad. Beat the vinaigrette again for pouring (if the olive oil solidifies a little in the refrigerator, do not worry, it is normal, let it warm up for about 5 minutes at room temperature or in the microwave for 10 to 20 minutes seconds).

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