Summer heat getting to you? Everybody busy with summer camps, swim lessons, and baseball games and not eating at the same time? Salads are the perfect way to stay away from the hot kitchen and grill, and as long as you don’t dress salads in advance, they keep perfectly till everyone is ready to eat!
The Italian Chopped Salad is another of my favorite summer salads—it’s simple & refreshing and can be made as hearty as you like. You can pretty much throw in everything besides the kitchen sink, and it will be delish! I’ve seen variations that include broccoli, peppers, avocado, and other garden veggies.
If you don’t mind heating up the kitchen for just a bit, one of my favorite additions is a cup or two of Ditalini (or any other small pasta).
Italian Chopped Salad
Basil Vinaigrette Ingredients
- 1/3 cup olive oil (Vegetable oil will also work.)
- 1/4 cup red wine vinegar
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon sugar
- 1/4 teaspoon salt
Wisk all ingredients together in a medium bowl.
- 6 cups romaine lettuce, chopped
- 1 cup precooked or leftover chicken, chopped
- 2 large tomatoes, seeded and chopped
- 2 medium cucumbers, chopped
- 1 package (3 ounces) salami, chopped (Pepperoni tastes great, as well.)
- 1 can (15 ounces) cannellini beans, rinsed and drained
Place all salad ingredients in bowl and toss to combine. Plate individual servings, coat with vinaigrette, and toss again to combine.Italian