Cook This Tonight:
Italian Chopped Salad

We’re excited to introduce you to our newest recipe series: Cook this Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

The taste of a red- and white- checked tablecloth Italian restaurant from the comfort of your home. We love a classic Italian chopped salad loaded with all the goods. Our version boasts artichokes, radicchio, Castelvetrano olives, and roasted chickpeas and tomatoes, tossed in a garlicky red wine vinaigrette that will make you say goodbye to bottled dressings. Dinner’s ready—in 35 minutes or less.

Italian Chopped Salad

(Serves 4)

1 15-ounce can chickpeas
1 shallot 2 cloves garlic
3 tablespoons red wine vinegar
¾ pint grape tomatoes
4 heads little gem lettuce
1 head radicchio
¼ cup Castelvetrano olives
6½ ounces marinated artichoke hearts
3 ounces crumbled blue cheese
olive oil
kosher salt
black pepper

You’ll need an 8-inch aluminum tin for step 2 of this recipe.

1. Preheat oven to 450°F. Rinse all produce. Drain and rinse chickpeas and pat dry with paper towel—patting the chickpeas dry ensures they’ll get extra crispy when roasted. Peel shallot and mince. Mince garlic. In a large bowl (big enough for the salad), combine red wine vinegar, shallot, and garlic and set aside until Step 5. The shallot and garlic will lose some of their pungent bite and infuse the vinegar with flavor. Let them sit until you’re ready to finish the dressing in Step 5. Line a baking sheet with foil.

2. Pat whole grape tomatoes dry with paper towel, add to tin with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, and toss to coat. Place tin on 1 half of prepared sheet. On other half of sheet, toss chickpeas with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, then spread in a single layer.

3. Roast chickpeas and grape tomatoes until chickpeas are browned and crisp and tomatoes soften and begin to burst, 16-18 minutes.

4. While chickpeas and tomatoes roast, quarter little gem lengthwise and rinse thoroughly, then cut crosswise into 1- inch pieces, discarding tough stems. Quarter radicchio lengthwise and rinse thoroughly, then cut leaves crosswise into ¼-inch pieces, discarding tough stem. Roughly chop olives. Drain artichokes over a small bowl, reserving artichoke liquid. Artichokes are packed with some of their delicious marinating liquid (oil, vinegar, and spices). Adding some of this liquid to the dressing balances the red wine vinegar while adding lots of flavor. Roughly chop artichokes.

5. To bowl with shallot, add 3 tablespoons reserved artichoke liquid (discard remainder), ¾ teaspoon salt, and pepper as desired and whisk to combine. Whisking continuously, slowly add ⅓ cup olive oil until fully combined. Add little gem and radicchio to bowl with dressing and toss to coat.

6. Divide Italian chopped salad among serving plates and top with roasted tomatoes, chickpeas, olives, and artichokes. Garnish with blue cheese.

Cooking for two tonight? Check out the 2-serving version of this salad.

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