Did you know May is National Salad Month? It seemed like the perfect reason to round up some food blogger friends – today we’re sharing all kinds of awesome salads to celebrate!
The salad I’m sharing today has been one of my go-tos for the last few months.
I made this for Thanksgiving, and it’s so good that I keep coming back to it. It’s perfect as it for a side or light meal, but it’s also awesome with some grilled chicken tossed on top for a heartier salad.
Also, everything in this salad “holds up” well, so if you make up a big batch on Monday, just leave off the dressing and it’ll still be good for a few days after. It makes for a great make-ahead lunch option!
I gathered up a bunch of blogger friends to celebrate #NationalSaladMonth with me today and they’re sharing their awesome salads below. No matter what your salad style, you’ll find something you’ll love!
National Salad Month Recipes
- Italian Chopped Salad by Kate’s Recipe Box
- Austrian Potato Salad by Karen’s Kitchen Stories
- Jarred Salad Matrix by Culinary Adventures with Camilla
- Greek Village Salad by A Day in the Life on the Farm
- Spring Salad with Herb Garden Dressing by Our Good Life
- Tuscan Tuna and White Bean Salad by Palatable Pastime
- Fennel Barley Chickpea Salad by Cindy’s Recipes and Writings
- Broccoli Salad by Creative Southern Home
- Fried Chicken Salad by The Beard and The Baker
- Fennel & Tomato Italian Vinaigrette Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Italian Chopped Salad
Half of a small red onion, halved and sliced thinly
1 large head romaine lettuce
1 small head radicchio
2 cups grape or cherry tomatoes, halved
1 English cucumber, quartered and sliced
1 can small white beans, drained and rinsed
1/3 cup freshly grated parmesan cheese
5 peperoncini peppers, stems cut off and discarded, thinly sliced
1/2 cup kalamata olives
For the dressing:
1 Tbsp. red wine vinegar
1 1/2 tsp. dried oregano
1/2 teaspoon dried basil
Juice of 1/2 lemon
1 garlic clove, minced
1 1/2 tsp. minced kalamata olives
1 Tbsp. Parmesan cheese
Freshly ground pepper, to taste
1/2 cup extra-virgin olive oil
Whisk the dressing ingredients until well combined.
Toss all the salad ingredients together and add dressing to taste.
adapted from The Harvest Kitchen
13 thoughts on “Italian Chopped Salad”
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What a beautiful salad! I love the bowl too.
The bowl is my favorite! It was a wedding gift!
I love that you made fesh dressing to go with this salad. A perfect pairing!
Homemade dressing always makes it feel extra special!
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I love chopped salads and this one sounds absolutely delicious. Thanks for hosting this party.
Yum, I love all these ingredients! So perfect for summer.
The perfect salad, especially along with something grilled! Summer salad dinner perfection!
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