Chopped Salad– Easy Outback Steakhouse Copycat

This chopped salad is crunchy, tangy, and loaded with flavor from chickpeas, mozzarella, pepperoncini, and a lemony oregano vinaigrette. It’s super easy to throw together, totally no-cook, and honestly… kinda hits harder than it should. Great for quick lunches or when you need to feel like a person again.

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Quick Summary

• Prep time: 15 mins
• Cook time: none
• Flavor: fresh, salty, tangy
• Great for: solo nights, clean-out-the-fridge moments, low-effort resets

Why I Like This Recipe

Honestly? I didn’t even plan this one. Just opened the fridge, saw a sad head of lettuce and some leftover cheese, and let chaos guide me. Tossed it all in a bowl, hit it with that vinaigrette, and yeah — it was weirdly perfect. Like, “eat straight from the mixing bowl” kind of good.

Ingredients

For the Salad

• 1 small head iceberg lettuce, thinly sliced
• 1 head radicchio, thinly sliced
• ½ small red onion, thinly sliced
• 1 pint cherry tomatoes, halved or quartered
• 1 can chickpeas, rinsed + patted dry
• 4 oz pearl mozzarella
• 4 oz provolone cheese, diced
• 5 pepperoncini, stemmed + sliced
• 1 tsp dried oregano
• Sea salt + black pepper

For the Lemon Vinaigrette

• ¼ cup extra-virgin olive oil
• 1½ tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• ½ shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp dried oregano
• ½ tsp sea salt
• Lots of black pepper

How To Make Chopped Salad

1. Make the vinaigrette: Whisk oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper in a bowl. Taste it — it should hit sharp and bright.
2. Slice your greens: Thin strips of iceberg and radicchio. The thinner, the better crunch.
3. Mix it all: Add your chopped greens, onion, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini to a big bowl.
4. Dress it up: Pour the vinaigrette over everything. Toss gently. Don’t drown it — but don’t be stingy either.
5. Season and finish: Extra salt, pepper, and a final pinch of oregano. Serve right away.

Tips for Success

• Pat the chickpeas dry or they’ll water down your vibe.
• Use fresh lemon juice. Bottle stuff just tastes tired.
• Cut things small — you want that perfect forkful.
• Let the vinaigrette sit for 5 mins after mixing — it settles in.

Storage and Reheating

• Fridge: Store dressed salad up to 2 days (undressed is better if you want crunch).
• Freezer: Nope. Don’t do it.
• Reheat: Cold only — it’s salad, not soup.

Frequently Asked Questions

• Can I use a different cheese?
  Totally. Feta or shaved parm also slap.
• What can I swap for chickpeas?
  White beans work. Or leave them out if they’re not your thing.
• Is it still good the next day?
  Actually, yeah — the flavors soak in. Just keep the dressing separate if you can.
• Can I add protein?
  Yep. Grilled chicken, tuna, or even hard-boiled eggs would be great.
• Do I need both iceberg and radicchio?
  Not really. But the combo hits different — crunchy and bitter in the best way.

Common Mistakes and How to Dodge Them

• Overdressing: You can always add more vinaigrette — but once it’s soggy, it’s over.
• Slicing things too chunky: Nobody wants to wrestle a lettuce log. Keep things manageable.
• Using bottled lemon juice: It’s just… sad. You need the zing from fresh.
• Skipping salt + pepper at the end: Even salads need seasoning. Taste and adjust.
• Not chilling the vinaigrette first: A quick chill lets the flavors settle. Worth the 5-minute wait.

Nutrition Facts (Per Serving)

• Calories: 290 kcal
• Total Fat: 21g
• Saturated Fat: 7g
• Cholesterol: 25mg
• Sodium: 580mg
• Potassium: 410mg
• Total Carbohydrate: 14g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 10g

You Might Also Like:

• Aussie Cobb Salad– Easy Outback Steakhouse Copycat
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• Caesar Salad Dressing– Easy Outback Steakhouse Copycat