Italian Marinated Chopped Salad

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SourceRecipe from
Prep time50 minutes
Cooking time
Total time50 minutes


This tasty salad is filling enough to be a meal on its own, but it is also great to serve alongside any Italian dish, or grilled meats, like chicken or salmon.


2 tablespoons
red wine vinegar (or white)
2 cloves
garlic (pressed)
1 teaspoon
oregano, dried
1 teaspoon
Mustard, Dijon
1/4 cup
olive oil, extra virgin
12 ounces
artichokes (marinated )
15 ounces
chickpeas (drained )
15 ounces
beans, kidney (drained)
1 can
olives, kalamata (pitted)
oranges (peeled and cut into pieces)
4 ounces
pepperoni (sliced)
4 ounces
cheese, mozzarella (chopped)
lettuce, romaine hearts (chopped)
radicchio (torn)


In a large bowl, whisk together the vinegar, garlic, oregano and mustard and salt. Then whisk in the olive oil.

Add the artichokes, chickpeas, kidney beans, olives, oranges, pepperoni and mozzarella to the bowl and toss to coat. Marinate for at least 30 minutes. This can be tightly covered and refrigerated for up to four days.

To serve, spread the romaine and radicchio on a large platter and sprinkle the marinated vegetable mixture over the top, drizzling any leftover dressing over the salad. If desired, toss to mix, or serve as is.


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