Italian Marinated Chopped Salad

Recipe from

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.

Prep Time

50 minutes

Cook Time

0 minutes


6 Servings


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)
2 oranges (peeled and cut into pieces)
4 ounces pepperoni (sliced)
4 ounces cheese, mozzarella (chopped)
2 lettuce, romaine hearts (chopped)
4 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.


Posted with permission from Find more recipes and information about your food and where it comes from at