Italian Diced Veggie SaladPhoto from Unsplash

 

Stay cool with this no-oven-required Italian Diced Veggie Salad. Inspired by our favorite pizza parlor chopped sides, this fresh recipe is easy and hearty. A great addition to any picnic or potluck. But it’s also splendid as the main course. With savory salami, mozzarella, provolone, dozens of diced veggies, and a homemade dressing so good that you’ll be licking it straight out of the bowl, this delicious dish is one to queue up right away. Once you try it, you’ll want to make it at least once a week–and if you’re like us–you’ll want to make it three times a week and twice for lunch.

The trick to keeping this recipe quick and simple is the GoodCook veggie dicer. Stem and seed veggies, then place on our Veggie Dicer to chop and everything in one motion. By doing so, you’ll be able to cut the veggies to the same size with no mess. This can’t-live-without-it kitchen tool is safer and easier than a knife. And if you’re one of those teary-eyed onion choppers–no more! The veggie dicer reduces vapor to minimize tears. So you can chop, chop, chop all day long and come away with fresh prepped veggies and not a single weepy-eyed sniffle.

What is an Italian salad?

Traditionally called “antipasto,” Italian salads are generally the first course in any meal. They typically include assorted meats and cheeses, crisp lettuce, and veggies like red peppers, pepperoncini, onions, olives, artichokes, and more. But you can add any combination of ingredients that suit your taste.

What is a chopped salad?

Chopped salads usually begin with romaine lettuce as a base. From there, add the tiny diced veggies to achieve the desired flavor. In this recipe, we’ve combined a variety of classic ingredients from both traditional Italian and Chopped Salad recipes. The result is a deliciously hearty dish you can customize by adding any of your favorite salad mix-ins.

What is the best way to dice vegetables?

Wondering what the difference between chopping and dicing is? It’s the precision of the cut. To dice, you are looking for uniform cubes–neat in size and consistent in appearance. It’s a slow and careful cut, turning various veggie slices into same-sized bites. To dice evenly, you’ll need a sharp knife and a little bit of patience. OR grab a GoodCook veggie dicer, place veggies on the stainless blade, and with a single swipe, you’ll have everything diced the same in seconds.

Whether you’re cooking for a quiet night or serving this Italian Diced Veggie Salad to a roomful of friends, this recipe will make you feel like you’re eating at a restaurant. It’s a beautiful, delicious dish that will turn any kitchen table into the tastiest place in the neighborhood.

  • serves: 6
  • difficulty: Low
  • prep: 20 minutes
  • type: Salads
  • total time: 30 minutes

ingredients

For the salad:

  • 1 head of romaine lettuce
  • 16 oz cherry tomatoes, quartered
  • 1 English cucumber, diced
  • 1 yellow pepper, diced
  • 1 purple onion, diced
  • 3 stalks of celery, diced
  • 1/2 cup sliced pepperoncini peppers
  • 4 oz pearl mozzarella
  • 4 oz (about 1/2 c) diced provolone
  • 1 cup sopressata salami, diced

 

For the dressing:

  • 3 cloves garlic, finely minced
  • 1 Tbsp whole grain mustard
  • 1/4 cup olive oil
  • 1/4 cup white vinegar
  • 1 Tbsp Italian seasoning
  • 1/2 tsp paprika

directions

  1. In a large bowl, combine romaine, tomatoes, cucumber, yellow pepper, onion, celery, pepperoncini, mozzarella, provolone, and salami. Toss until well combined.
  2. Whisk together garlic, mustard, olive oil, vinegar, Italian seasoning, and paprika in a medium bowl or measuring cup—drizzle dressing over salad. Toss once more.
  3. Salt to taste, serve and enjoy

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