When weekday evenings get crowded and you still want something fresh on the table, a chopped Italian salad delivers big flavor with very little fuss. This version pairs crisp romaine and bitter radicchio with creamy cannellini beans and savory sun-dried tomatoes, finished with a bright red wine vinaigrette. It works beautifully as a quick weeknight side or a light main when you stretch the portions. Pairing it with a ready-made entrée like On-Cor Penne Pasta & Meatballs makes dinner effortless without sacrificing taste.
What makes this Italian chopped salad so quick and satisfying?
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The salad relies on a handful of high-impact ingredients that require almost no prep. Romaine and radicchio provide contrasting textures and a colorful base. Canned beans and jarred sun-dried tomatoes keep the ingredient list short while adding protein and umami.
Assembly takes only a few minutes once the vinaigrette is whisked. This keeps the dish ideal for busy families who want fresh food without extra steps. Leftovers hold up well for next-day lunches.
Use a sharp knife and a large bowl to speed chopping and tossing. Seasoning at the end lets you control salt and pepper based on the beans and tomatoes you buy. Small changes to ingredient amounts will still yield a balanced, satisfying salad.
How do you make the red wine vinaigrette?
The dressing is simple yet anchored by bright red wine vinegar and a crushed garlic clove. Start by shaking or whisking the vinegar, garlic, a pinch of salt, and a small grind of black pepper. Slowly incorporate extra-virgin olive oil until the mixture emulsifies and becomes slightly glossy.
- Ingredients for vinaigrette: 2 tbsp red wine vinegar, 1 garlic clove (crushed), 1/4 tsp salt, 1/8 tsp freshly ground black pepper, 1/4 cup extra-virgin olive oil.
After emulsifying, taste and adjust seasoning. If the dressing seems too sharp, add a touch more olive oil or a small pinch of sugar. Keep any extra vinaigrette in the fridge for up to a week.
What are the ingredients and how should you assemble the salad?
Ingredients are straightforward and pantry-friendly. You will need one head of romaine, half a head of radicchio, a 15.5-ounce can of cannellini beans (drained and patted dry), and oil-packed sun-dried tomatoes, drained and chopped. Add kosher salt and freshly ground pepper at the end.
Place the chopped greens in a large bowl, add the rinsed beans and chopped sun-dried tomatoes, then pour the vinaigrette over and toss until everything is evenly coated. Taste and season with additional salt and pepper as needed. Serve immediately for optimal crunch.
| Quick facts | Details |
|---|---|
| Prep time | About 15 minutes |
| Total time | 15 minutes |
| Servings | 4 side servings (or 2 as a main) |
| Course | Salad |
| Cuisine | Italian-inspired |
How can you adapt this salad and serve it?
Swap the cannellini beans for chickpeas if you prefer a nuttier texture, or add thinly sliced red onion for a sharper bite. For a heartier bowl, toss in grilled chicken, canned tuna, or roasted squash. Use mixed greens instead of romaine if you want a softer leaf profile.
If vous plan to serve a crowd, double the greens and vinaigrette but keep the sun-dried tomatoes and beans proportional for balance. Consider pairing the salad with a baked frozen entrée like On-Cor Penne Pasta & Meatballs for an easy, family-friendly meal. The pasta reheats in the oven while you assemble the salad so timing often lines up perfectly.
For presentation, mound the salad on a large platter and finish with a final drizzle of vinaigrette and a crack of fresh black pepper. Leftovers keep their flavor when stored in an airtight container, though the greens will soften over time. Use any remaining dressing as a dip for crusty bread or as a tangy addition to roasted vegetables.
Elliot Raymond focuses on side dishes that balance meals without overpowering them. His recipes are flexible, light, and easy to pair with a variety of cuisines.
