Best 3 Cucina Cucina Chopped Salad Copycat Recipes

Indulge in the delectable Chopped Salad, a symphony of flavors and textures that will tantalize your taste buds. This iconic dish, inspired by the beloved Cucina Cucina restaurant, features a medley of crisp romaine lettuce, juicy tomatoes, refreshing cucumbers, and aromatic red onions, all tossed in a tangy red wine vinaigrette. The salad is further enriched with crumbled feta cheese, adding a delightful salty and tangy dimension. For a touch of crunch, toasted walnuts are sprinkled atop, providing a satisfying textural contrast. But that's not all! This article offers a collection of complementary recipes that will elevate your culinary experience. Discover the secrets behind the flavorful red wine vinaigrette, the creamy avocado dressing, and the zesty lemon-tahini dressing. With these recipes at your fingertips, you can customize your Chopped Salad to suit your unique preferences or create versatile dressings that can enhance a variety of dishes.

Here are our top 3 tried and tested recipes!

ITALIAN CHOPPED SALAD

Italian Chopped Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, smashed and chopped
Salt and freshly cracked black pepper
1/2 cup olive oil
1 pound bacon
2 cups ditalini pasta, cooked al dente and cooled
1 cup crumbled gorgonzola
2 hearts romaine, chopped
1/4 small head red cabbage, chopped
1/4 head iceberg, chopped
1 to 2 large tomatoes, chopped
1/2 small red onion, minced

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.

SUPER ITALIAN CHOPPED SALAD

Super Italian Chopped Salad image

Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional

Steps:

In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

ITALIAN CHOPPED SALAD

Italian Chopped Salad image

This Chopped Salad that a very popular menu item at a local Italian Restaurant during the 1990s. It's really delicious. It takes a little extra effort for all the chopping, but it's worth it.

Provided by Vickie Parks

Categories Lettuce Salads

Time 40m

Number Of Ingredients 23

Ingredients

SALAD:
1 large iceberg lettuce
1 3/4 c cooked chicken, diced
4 large roma tomatoes
5 oz dry salami
3/4 c grated mozzarella cheese
1/2 c grated provolone cheese
8 1/2 oz can garbanzo beans, drained
1/3 c fresh basil leaves
1 bunch green onions
ITALIAN VINAIGRETTE:
1 egg yolk
1 Tbsp water
1 Tbsp dijon mustard
2 Tbsp minced garlic
1/2 tsp salt
1 tsp black pepper
1/2 tsp dry mustard
2 tsp dried oregano
1/2 tsp granulated sugar
1/3 c red wine vinegar
2 Tbsp lemon juice
1 c extra virgin olive oil

Steps:

1. FOR THE SALAD: Chop the lettuce into small bite-size pieces, and place in a large salad bowl. Add the diced chicken to the salad bowl.
2. Chop the tomatoes into small bite-size pieces, and add to the salad bowl. The dice the salami into about 1/2-inch pieces, and add to the salad bowl.
3. Add the grated cheeses and drained garbanzo beans to the salad bowl. Finely chop the basil leaves, and add to the salad bowl.
4. With kitchen shears and working over the salad bowl, snip the green onions into 1/4-inch pieces, allowing the pieces to drop into the salad bowl.
5. FOR THE VINAIGRETTE: Combine egg yolk and water in a small bowl and whisk well. Cover the bowl with a small plate and microwave on high for 10 seconds, or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk thoroughly. Cover and return bowl to microwave oven and cook on High heat for 5 more seconds. Remove bowl from microwave oven, whisk thoroughly. Cover and let sit for 1 minute.
6. In a food processor combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend thoroughly. Slowly add the olive oil, processing until emulsified. Set aside. (The dressing makes about 1½ cups, which you may not need all of it; refrigerate the excess).
7. Add about 1/2 to 1 cup of the Italian Vinaigrette to the salad, and toss the salad gently with salad tongs or two large serving spoons. Add more vinaigrette, if desired.

Tips:

Use a variety of fresh, crisp vegetables for the best flavor and texture.
Chop the vegetables into small, even pieces so that they are easy to eat.
Use a sharp knife to cut the vegetables so that they do not bruise.
Do not overdress the salad, or it will become soggy.
Serve the salad immediately after it is made, or the vegetables will start to wilt.

Conclusion:

Cucina Cucina's Chopped Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is packed with fresh vegetables, herbs, and cheese, and the dressing is light and flavorful. This salad is also very easy to make, and it can be tailored to your own taste preferences. Whether you like your salad hearty or light, spicy or mild, Cucina Cucina's Chopped Salad is sure to please.