California Chopped Salad

Finely chopped kale, treviso, salami, provolone cheese tossed with a zesty pepperoncini vinaigrette! This California chopped salad is a meal all on its own or pair it with your favorite homemade pizza!

a white bowl of california chopped salad with provalone cheese, kale, tomatoes and salami on a blue background

This hearty salad is packed with all of my favorite California-Italian flavors; salami, provolone cheese, pepperoncini, and olives. Finely chopping all of the ingredients ensures that you get a little bit of everything in each bite! All of these delicious ingredients are tossed together with a zesty pepperoncini vinaigrette.

One of Los Angeles’ best and longest-standing Italian restaurants Mozza is located just down the street from my apartment! They’re famous for a few menu items but most notably their chopped salad. It’s not always easy to get a table at Mozza so I created this recipe inspired by Chef Nancy Silverton’s Chopped Salad, that way I can enjoy the Mozza magic at home!

a glass mixing bowl filled with california chopped salad with a gold spoon on a blue background

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a white bowl of california chopped salad with provalone cheese, kale, tomatoes and salami on a blue background

California Chopped Salad

Finely chopped kale, treviso, salami, provolone cheese tossed with a zesty pepperoncini vinaigrette!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Servings: 2
Calories: 548kcal

Ingredients

  • 1 bunch kale
  • 1 small head of radicchio or treviso
  • 1/4 c sliced pepperoncinis
  • 1 c cherry tomatoes halved
  • 1/2 c smashed and pitted green olives, like Castelvetranos
  • 1 can garbanzo beans
  • 4 oz provolone cheese, sliced into strips
  • 4 oz salami, sliced into strips
  • salt and freshly ground pepper

Pepperoncini Vinaigrette:

  • 1/4 c chopped pepperoncini + 1 tbsp juice/brine
  • 1/4 c red wine vinegar
  • 1 tbsp dijon
  • 1 tbsp dried oregano
  • 1/2 c olive oil

Instructions

  • Remove the stems from the kale and chop into thin ribbons. Chop the radicchio/treviso into ribbons as well and place everything into a large salad bowl.
  • Drain and rinse the garbanzo beans, add them to the bowl along with the pepperoncini's, tomatoes, smashed olives, provolone cheese, and salami.
  • Toss all of the ingredients together with the vinaigrette. Season with salt and pepper, serve immediately!

Pepperoncini Vinaigrette:

  • Pulse all of the ingredients together in a blender or food processor.

Notes

Pepperoncini Vinaigrette will keep well in the refrigerator, covered, for at least 1 week.

Nutrition

Calories: 548kcal | Carbohydrates: 15g | Protein: 32g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 2436mg | Potassium: 918mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7230IU | Vitamin C: 110mg | Calcium: 565mg | Iron: 3mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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