We love this salad so much that it can be hard to make anything else, (besides my Caesar Salad I suppose)! It’s based on the famous salad from Nancy Silverton from Pizzeria Mozza in LA. And that is probably why it’s also sometimes referred to as the LA chop. I’ve made a few changes to her original recipe and would definitely recommend you change this salad up to suit your tastes as well. You’ll also find my dietary notes below for how to make this dairy-free or customize it to fit the seasons.
How to make this Italian Chopped Salad recipe step by step
I really hope you enjoy this Italian Chopped Salad! If you do get a chance to make this recipe, I’d love to hear from you in the comments. The reason you want to make it right away is so the dried oregano flavor has time to develop while you make the salad. Add it with the lettuce into a large serving bowl. Finish cutting up the rest of the veggies you’re using and add them to the serving bowl as well. Step 5: Once you’ve chopped up all the ingredients and added them to a serving bowl, toss the salad with the oregano vinaigrette before serving. Or you can serve the salad and dressing separately if desired. By this point you’ll know why it’s called the ‘LA Chop‘ there’s definitely a lot of chopping, but it’s so worth it!
