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Sunday dinner: Italian chopped salad with basil vinaigrette

This hearty salad serves as a Sunday dinner option on its own, no problem! It’s loaded with all sorts of goodies that toss up to feed a hungry family.

Italian chopped salad with basil vinaigrette

There are all sorts of good things about this Sunday dinner recipe for Italian chopped salad with basil vinaigrette. Not only does it include loads of great-tasting, Italian-inspired ingredients, but it’s filling enough to serve as a one-dish meal! The fresh basil vinaigrette is a snap to mix together, and the flavor pairs perfectly with all the other ingredients. Consider switching things up by adding different ingredients to the salad, like sun-dried tomatoes, roasted red peppers or even marinated artichoke hearts. This is a versatile, filling salad!

Italian chopped salad with basil vinaigrette recipe

Serves 4


For the basil vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 cup fresh basil leaves, packed
  • 1-2 garlic cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the salad

  • 6 cups romaine lettuce, chopped
  • 2 cooked chicken breasts, cut into bite-sized pieces
  • 3 ounces soppressata or salami, cut into 1/2-inch cubes
  • 1/2 pint cherry tomatoes, sliced in half
  • 2 ounces green pimento-stuffed olives, cut into slices
  • 2 ounces marinated mushrooms, sliced
  • 2 ounces mini mozzarella balls, sliced in half


For the basil vinaigrette

  1. Add all the ingredients to a food processor and blend until smooth.
  2. Taste and adjust the seasoning as needed.
  3. Refrigerate until ready to use.

For the salad

  1. Add all the salad ingredients to a large bowl and toss to combine.
  2. Serve on individual plates and allow each person to add the dressing to their portion.

More Sunday dinner recipes

Shrimp, green bean and couscous salad
Pasta with arugula pesto and grilled chicken
Chicken Parmesan sandwiches

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