italian chopped kale salad

Italian Chopped Kale Salad with Lemon Oregano Vinaigrette

  • Author: Tiffany La Forge
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6
  • Category: salad


This Italian Chopped Kale Salad combines kale, radicchio, and romaine with all of the delicious goodies typical of an Italian chopped salad and a tangy Lemon Oregano Vinaigrette.


For the Lemon Oregano Vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup lemon juice (about one large lemon)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon minced shallot
  • 2 teaspoons dried oregano
  • Sea salt and pepper, to taste

For the Salad:

  • 1 bunch hearts of romaine, chopped
  • 1 bunch kale, stems and ribs removed, chopped
  • 1 cup chopped radicchio lettuce
  • 1 cup chopped grape tomatoes
  • 1 can chickpeas, rinsed and drained
  • 1/3 cup chopped pepperoncini
  • 2.5 ounces Calabrese salami, sliced into thin ribbons
  • 4 ounces provolone, sliced into thin ribbons
  • 3/4 cup chopped marinated artichokes
  • 1 cup sliced black olives


Make the Vinaigrette:

  1. Combine all ingredients in a mason jar and shake vigorously until combined and emulsified.

Assemble the Salad:

  1. Wash the romaine leaves, radicchio, and kale. Stem the kale and chop all of the lettuce into equal bite-sized pieces.
  2. Slice or chop all of the ingredients according to the above instructions.
  3. Toss and combine all of the salad ingredients with the dressing until thoroughly mixed.
  4. You can use as much dressing to your taste. I used 3/4 of the dressing, but you may need all of it depending on how large your kale and romaine bunches were.
  5. Garnish the salad bowls with freshly-cracked pepper and oregano.
  6. Store any leftover dressing (if you have any) in the refrigerator for up to 5 days.