We put a fresh California spin on a traditional Italian Chopped Salad. Pair it with any Italian dish, grilled chicken or salmon, or serve it on its own as a main course. Perfect for warm weather nights, backyard barbecues, and potlucks.


Makes 8 servings 1x 2x 4x
  • Red Wine Dressing
  • 1/4 cup red wine vinegar
  • 2 garlic cloves grated
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup extra virgin olive oil
  • Chopped Salad
  • 2 large heads romaine lettuce thinly sliced
  • 1 head radicchio halved and thinly sliced
  • 1/2 a small red onion thinly sliced
  • 1 pint cherry tomatoes halved
  • 1 (15 ounce) can chickpeas drained and rinsed
  • 4 slices genoa salami thinly sliced
  • 4 slices provolone halved and thinly sliced
  • 1/4 cup Sliced Golden Greek Peperoncini
  • 1 cup Pitted Italian Castelvetrano Olives
  • 1 large avocado pitted and sliced
  • 1/2 cup walnuts roughly chopped


  1. In a mason jar with a lid, add all the ingredients for the dressing and shake until fully combined.
  2. In a large mixing bowl, add all the ingredients for the salad, dress as desired and season with a few cracks of black pepper. Toss to combine and serve.
  3. Enjoy!