Italian Chopped Salad Recipe
You’re going to love this rainbow-colored Italian Chopped Salad that’s crunchy, zippy and spicy!
I love skipping the lettuce and diving right into a chopped salad stacked with chunks of the good stuff… we’re talking all the crunchy veggies, spicy salami and marinated mozzarella balls 😍 toss it all together with a creamy vegan Italian dressing for a dinner that won’t disappoint!
Italian Chopped Salad
You're going to love this rainbow-colored Italian Chopped Salad that’s crunchy, zippy and spicy!
Ingredients
- 12 slices calabrese salami
- 1 can quartered artichoke hearts chopped
- ½ pint cherry tomatoes sliced
- ½ hothouse cucumber peeled and diced
- 1 shallot minced
- 6 baby bell peppers sliced
- ¼ cup hot pepper rings sliced
- 3 hearts of palm chopped
- ½ can garbanzo beans rinsed
- 1 package marinated mozzarella bite-sized balls
- chopped basil leaves
vegan italian dressing
- 3 tbs. hummus
- ½ lemon juiced
- 2 tbs. red wine vinegar
- 3 tbs. olive oil
- salt + pepper to taste
Instructions
- Chop all ingredients into bite sized pieces and then top with dressing! Mix together carefully and serve cold or room temperature – salad will keep in refrigerator for 2 days!
Tried this recipe?Share with others how it was!
Amazing pasta salad!! Loved the gluten free and dairy free dressing as well! Made for our summer BBQ and was such an easy nice cold side to serve on a hot summer day!! Also ate on the leftovers for a couple of days! So good and can’t wait to make again in a couple of weeks! 10/10 add this to your lineup!!
Kylee thank you for the review!!! I’m so happy you and your family enjoyed!