Italian Chopped Salad

Italian Chopped Salad is a healthy, tangy and refreshing take on a typical house salad. The combination of tart and nutty arugula with bites of juicy and flavorful cherry tomato, topped with a sweet and zesty dressing, ensures that guests will come back for seconds.   

A Few Key Ingredients:

Arugula – Nutty and peppery arugula shines as the star of this dish.  

Balsamic Vinegar – The mellow tartness of balsamic vinegar is mild, but still manages to pack a punch.  

Cherry tomatoes – These tiny tomatoes add a pop of color and a bite of fresh and juicy flavor.  

This elevated salad is perfectly paired with grilled meats, such as grilled steak, fish, or chicken, as a side dish at a dinner party, or by itself as a hearty appetizer at a weeknight dinner with friends.   

Full of flavor, the key to serving this delicious dish lies in the timing. Immediately before serving, add the dressing on top and toss so it’s as fresh as possible. 

We recommend tossing Italian Chopped Salad in a 9-inch, 11-inch, or large serving bowl depending on the size of your guest list. You can dish out generous portions of the salad onto decorative salad plates using serving spoons or serving forks Giving your guests matching or complementary appetizer forks helps complete the serverware look.  

Time to dive into deliciousness! 

Italian Chopped Salad Recipe 

Serves 8  

Ingredients:   

FOR THE DRESSING 

• 1 tablespoon white balsamic vinegar 
• 2 tablespoons lemon juice (approx. 1 lemon) 
• ½ teaspoon honey 
• ½ teaspoon Dijon mustard 
• 2 tablespoons extra virgin olive oil 

  

FOR THE SALAD 

• 4 cups arugula, coarsely chopped 
• 1 cup fresh flat-leaf parsley, coarsely chopped 

• ½ cup mint, torn 
• 1 large cucumber (approx. 2 cups), peeled & ½-inch diced 
• 2 stalks celery, thinly sliced 
• 1 red pepper, seeded & diced 
• 2 cups cherry or grape tomatoes, halved 

• 1 (15.5 ounce) can chickpeas, drained & rinsed 
• Sea salt & freshly ground black pepper 

Instructions: 

In a large salad bowl, whisk vinegar, lemon juice, honey, and mustard together. Slowly add olive oil until combined. 

Place chopped arugula, parsley, and mint in salad bowl. Top the salad with cucumber, celery, red pepper, tomatoes, and chickpeas. Do not toss with dressing until ready to serve. 

When ready to serve, toss and season to taste with salt and pepper. 

Note: Salad can be refrigerated for up to an hour. 

 

Serve It Up

	Our Fundamental Wood 21" Bowl offers a durable, one-of-a-kind look to effortlessly inspire the designer in you to style a tablescape you love.
Our Fundamental Wood Ruffle Small Bowl features our signature ruffled edge, plus its convenient size makes it perfect for salads, appetizers, and more.