Chopped Salad

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Servings: 4 Difficulty: Intermediate
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A vibrant medley of crisp greens, tender artichokes, and savory prosciutto tossed in a bright basil vinaigrette.
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This hearty chopped salad is a celebration of Mediterranean flavors, combining the peppery bite of arugula and radicchio with the sweetness of romaine. The mix is elevated with protein-rich prosciutto, creamy cannelini beans, and tender broccoli florets. A zesty dressing made from fresh basil, garlic, and white wine vinegar ties everything together with a bright, aromatic finish. Crumbled ricotta salata adds a salty, tangy contrast to the crisp vegetables. It’s the perfect light lunch or a refreshing side dish for summer gatherings, offering a satisfying crunch and complex flavor profile in every bite.

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Chopped Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 139.7

Description

This hearty chopped salad is a celebration of Mediterranean flavors, combining the peppery bite of arugula and radicchio with the sweetness of romaine. The mix is elevated with protein-rich prosciutto, creamy cannelini beans, and tender broccoli florets. A zesty dressing made from fresh basil, garlic, and white wine vinegar ties everything together with a bright, aromatic finish. Crumbled ricotta salata adds a salty, tangy contrast to the crisp vegetables. It&# 226;ÂÂs the perfect light lunch or a refreshing side dish for summer gatherings, offering a satisfying crunch and complex flavor profile in every bite.

Ingredients

Directions

  1. In a blender or food processor, combine the white wine vinegar, minced garlic, packed basil leaves, and extra-virgin olive oil.
  2. Blend until smooth and emulsified, then season with salt and freshly ground black pepper to taste. Set aside.
  3. In a large mixing bowl, combine the coarsely chopped radicchio, arugula, and romaine lettuce.
  4. Add the diced prosciutto, cooked cannelini beans, minced red onion, diced tomato, broccoli florets, and quartered artichoke hearts to the bowl.
  5. Pour the prepared basil vinaigrette over the salad ingredients.
  6. Toss gently but thoroughly until all vegetables are evenly coated with the dressing.
  7. Transfer to serving plates and sprinkle generously with crumbled ricotta salata before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 139.7kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.3g2%
Sugars 0.1g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salad, mediterranean, chopped, basil, vinaigrette, prosciutto, artichoke, arugula, radicchio, romaine, cannellini, broccoli, ricotta, garlic, olive oil, vinegar, lunch, side dish, fresh, crunchy
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