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Chopped Italian Salad - Chef Whitney Aronoff | Starseed Kitchen

Italian Green Salad

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  • Author: Chef Whitney Aronoff
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Healthy


Part big green salad, party satisfying antipasto. This healthy layered salad works great as an entree or meal prep meal. Or serve smaller portions as an appetizer for a dinner party.




  • 1 romaine lettuce (or 2 romaine hearts)
  • 1 radicchio, small
  • 3 c spinach, packed
  • 1 c pitted black olives, medium
  • ¼ cup red onion, sliced thin
  • 2 c cherry tomatoes, sliced in half
  • 2 c garbanzo beans
  • 1 cup parmesan shavings, large and wide
  • ½ cup peppercini’s, sliced
  • ½ cup Italian flat leaf parsley, rough chopped
  • 4 hard boiled eggs


  • 2 cloves garlic, minced
  • 1 tsp fresh oregano
  • 1 tsp old style grain mustard
  • ¼ tsp sea salt
  • ¼ tsp coarse black pepper
  • ¼ c red wine vinegar
  • ½ cup extra virgin olive oil


  1. Prepare the dressing. Add all ingredients in a jar or small bowl. Shake or mix well. Set aside.
  2. Chop romaine and radicchio into 1-inch bite size. Add to a large salad bowl and toss with spinach.
  3. Layer the additional ingredients on top of the lettuce, including the olives, red onion, cherry tomatoes, garbanzo beans, parmesan, peppercini’s, and parsley. Toss well.
  4. Add ¼ cup of the dressing. Toss and add additional dressing to taste. Serve in 4 bowls. Garnish with extra parmesan, parsley and hard boiled eggs.


  • Add extra parmesan flakes and parsley for garnish.
  • Be sure to use the large, wide flakes of parmesan versus shredded parmesan. You’ll taste the difference.