Crisp iceberg, spicy pepperoni, fresh basil, salty kalamata, and creamy mozzarella come together in this Italian Chopped Salad Recipe. This is a copycat of the classic Sammy’s Woodfired original. Make this salad up in under 20 minutes, and skip the restaurant.
What Do I Need To Make This Italian Chopped Salad?
For the salad you’ll need:
- iceberg lettuce (tips for the perfect way to chop your lettuce below)
- fresh basil
- pepperoni
- kalamata olive
- shredded mozarella cheese
How Do I Chop A Head Of Iceberg Lettuce?
I love a chopped salad because it is nice and easy to eat. No large chunks, or big leafs of lettuce. It is the perfect fork-full of salad. Let me show you how to chop your iceberg lettuce.
- Rinse your head of lettuce and remove the outer leaves.
- Locate the core of the head of lettuce.
- Press the core firmly onto your cutting board or table. It should break right off.
- Discard the core.
- Cut your head of lettuce in half.
- Make long slices about 1/2 inch wide, all the way across the halved head of lettuce.
- Rotate your board, and cut 1/2 inch long slices the other direction.
- You’ll be left with a perfect chop of iceberg.
Pro Tip: Use a sharp chef’s knife for easy chopping.
Salad Assembly
Layer chopped lettuce, pepperoni (that has been sliced in half), mozzarella cheese, sliced kalamata olives, and fresh basil in a large bowl. I like to toss this salad in dressing before serving.
Let’s Talk About The Dressing
For this salad we’ll be making a red wine vinaigrette. You probably have all of the ingredients in your pantry, so don’t you dare opt for store bought. Homemade is so much tastier and can be made in minutes. You’ll need:
- red wine vinegar
- olive oil
- dijon mustard
- 1 clove garlic
- salt and pepper to taste
Making Dressings In The Blender
I love to make dressings in my blender. Of course you can always simply whisk them together, but I find that giving them a quick blend in the blender emulsifies the ingredients and prevents separation after you’ve prepared it. I use a Blendtec for this, and I LOVE using my Blendtec GO jar for easy cleanup.
The red wine vinegar really adds a nice tang to all of the contrasting flavors in this salad. It’s like the icing on the cake.
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Pepperoni Salad
Prep Time
20 mins
Total Time
20 mins
Crisp iceberg, spicy pepperoni, fresh basil, salty kalamata, and creamy mozzarella come together in this Italian Chopped Salad Recipe. This is a copycat of the classic Sammy's Woodfired original. Make this salad up in under 20 minutes, and skip the restaurant.
Course: Salad
Cuisine: American
Keyword: chopped salad, italian salad, pepperoni salad
Servings: 4
Calories: 326 kcal
Ingredients
Salad Ingredients
- 1 head iceberg lettuce chopped
- 1 oz pepperoni slices cut in half
- 1/4 cup mozarella cheese shredded
- 1/8 cup kalamata olives sliced
- 3 basil leaves sliced
Dressing Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic minced
- 1 tbsp dijon mustard
Instructions
Salad Instructions
Layer iceberg lettuce, pepperoni, cheese, olives, and basil in a large bowl.
Toss with dressing.
Serve Immediately.
Dressing Instructions
Combine all ingredients in a blender.
Blend until smooth.
Nutrition Facts
Pepperoni Salad
Amount Per Serving (3.5 oz)
Calories 326 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 5g31%
Cholesterol 12mg4%
Sodium 292mg13%
Potassium 209mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 755IU15%
Vitamin C 4mg5%
Calcium 60mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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Made this for dinner and it was so delicious! Thanks for the tips on chopping the lettuce!