When it’s too hot to turn on the oven and your brain is fried from a full day of mom-ing, this Italian chopped salad saves dinner. No cooking. No drama. Just a giant bowl of crunch, flavor, and freshness that can be served as-is or deconstructed for picky eaters.
Ingredients:
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup canned chickpeas (drained & rinsed)
- ½ cup sliced salami or pepperoni
- ¼ cup shredded mozzarella or provolone
- ¼ cup sliced black olives
- Optional: pepperoncini or roasted red peppers
Dressing:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp Italian seasoning
- Salt and pepper to taste
Instructions:
- Whisk together dressing ingredients in a small bowl.
- In a large salad bowl, combine all salad ingredients.
- Toss with dressing right before serving.
Kid-Friendly Serving Tip:
Serve deconstructed—lettuce, veggies, protein, cheese all in separate little piles. Let kids build their own plate from the parts they like.
Make it a Meal:
Add rotisserie chicken, canned tuna, or cooked pasta to make it more filling.