Italian Chopped Salad

Chopped greens, tomatoes, olives, pepperoncini, Parmesan, and croutons meet a quick oregano vinaigrette in this Italian-inspired salad.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.

• ¼ cup olive oil
• 1 ½ tablespoons red or white wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon coarse ground pepper
• ¼ teaspoon basil
• ¼ teaspoon granulated sugar
• 5 oz mixed spring greens
• 1/3 cup red onion (sliced thin)
• 1 ½ cups cherry tomatoes (sliced in half)
• 1 ½ cups croutons
• ¼ cup parmesan cheese (freshly grated, plus more for garnish)
• ¼ cup sliced pepperoncini peppers (chopped)
• 1/3 cup chopped pepperoni slices (optional)
• 1/3 cup black olives (sliced)

How to prepare it

Keep the ingredients similar in size so every forkful has a mix of flavors. Hold the croutons and dressing until the end to avoid sogginess.

The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve as a lunch or side salad. Refrigerate any dressed leftovers promptly, though they are best eaten fresh.

Frequently asked questions

Can I leave out the pepperoni?

Yes. It is optional in this salad.

How do I keep it crisp?

Store dressing and croutons separately until serving.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Italian Chopped Salad

Print Recipe

Chopped greens, tomatoes, olives, pepperoncini, Parmesan, and croutons meet a quick oregano vinaigrette in this Italian-inspired salad.

• Author: Maya Collins
• Prep Time: 15 mins
• Total Time: 15 mins
• Yield: 4 1x
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

• ¼ cup olive oil
• 1 ½ tablespoons red or white wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon coarse ground pepper
• ¼ teaspoon basil
• ¼ teaspoon granulated sugar
• 5 oz mixed spring greens
• 1/3 cup red onion (sliced thin)
• 1 ½ cups cherry tomatoes (sliced in half)
• 1 ½ cups croutons
• ¼ cup parmesan cheese (freshly grated, plus more for garnish)
• ¼ cup sliced pepperoncini peppers (chopped)
• 1/3 cup chopped pepperoni slices (optional)
• 1/3 cup black olives (sliced)

Instructions

1. Whisk the olive oil, vinegar, mustard, oregano, garlic powder, seasonings, and basil to make the dressing.
2. Chop the greens and vegetables into bite-size pieces.
3. Combine the greens, onion, tomatoes, olives, pepperoncini, Parmesan, and optional pepperoni.
4. Add croutons and just enough dressing to coat; toss shortly before serving.