From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Italian Chopped Salad
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Instructions
1
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In a small bowl or jar, whisk together the dijon, lemon juice, olive oil, and salt.
2
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Place the remaining ingredients in a large bowl and toss to combine.
3
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Drizzle the dressing on top just before serving and toss to thoroughly coat.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Ingredients Before Assembly 🧊Refrigerate the mozzarella, meats, and lettuce for at least 30 minutes before chopping to keep them crisp and cold, ensuring the salad maintains its texture and the cheese doesn't become oily when dressed.
- Create a Balanced Vinaigrette Ratio 🫒Mix 3 parts premium extra virgin olive oil with 1 part fresh lemon juice and a teaspoon of Dijon mustard to create an emulsified dressing that clings to ingredients rather than pooling at the bottom.
- Dice Everything Uniformly for Better Texture 🔪Cut all ingredients into roughly ¼-inch pieces so each bite contains a balanced ratio of lettuce, cheese, meat, and chickpeas, making the eating experience cohesive and professional.
- Salt the Tomatoes Separately First ⏱️Toss diced tomatoes with a pinch of kosher salt 5 minutes before assembly to draw out excess moisture and intensify their flavor, preventing the salad from becoming watery.
- Dress Just Before Serving for Optimal Crispness 🥗Combine all chopped ingredients in a bowl, then add the vinaigrette immediately before serving to keep the lettuce crisp and prevent the salad from becoming soggy or wilted.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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