Zesty Italian Chopped Salad

Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 2–3

Why I Love This Recipe

This is the salad I reach for when I’m totally over the usual lunch options. It’s packed with flavor—think pepperoni, olives, artichoke hearts, and crisp veggies—but still feels light and healthy. You can throw it together in minutes, and it holds up well for meal prep too.

Ingredients

For the Salad:

• 1 head romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 red onion, thinly sliced

• 1/2 cup black olives, sliced

• 1/2 cup garbanzo beans, drained and rinsed

• 1/2 cup marinated artichoke hearts, chopped

• 1/4 cup nitrate-free pepperoni, sliced into strips

• Optional: shaved Parmesan or crumbled feta

For the Dressing:

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1/2 tsp dried oregano

• Salt and pepper to taste

Instructions

1. Assemble the salad:

   • In a large bowl, combine romaine, tomatoes, cucumber, onion, olives, garbanzo beans, artichokes, and pepperoni. Toss everything together so you get a good mix in every bite.

2. Make the dressing:

   • Whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper in a small bowl or shake it up in a jar.

3. Dress and serve:

   • Drizzle dressing over the salad, toss, and top with cheese if using. Serve immediately or pack it up for a grab-and-go lunch.

Notes

• Gluten-free & dairy-free as written (just skip the cheese and make sure your pepperoni is GF-certified).

• Want to make it vegetarian? Just skip the pepperoni.

• Add grilled chicken or tuna if you want a little more protein.

• This salad holds up well in the fridge for a few hours, so it’s a great one to prep in the morning.