Today’s vegan shredded Italian salad honors an annual event: My Winter Salad Craze.

Yes, summer is often known as the season of salads. But without exception, by January or February, I start craving salads like crazy. I crave them more now than in the summer.

As much as I enjoyed winter this year, I spent much time indoors.

Winter also means more brown food than usual: lots of bread, lentil soup, mushroom pasta, potatoes, etc.

A large, bright, colorful, crunchy salad feels like a perfect balance of weeks without sunlight, soup, and root vegetables.

And, of course, winter salad. I love my perfect winter chopped salad and winter salad with lots of roasted root vegetables.

But I needed a bright-colored salad that would help offset the drag of winter. These have a bold flavor with a lot of acid.

Best of all, they have much crunch. I thought about my chickpea Greek salad, crispy broccoli Caesar, or even my butter lettuce side salad.

What could be more crisp and colorful than a shredded Italian salad?

What’s a shredded Italian salad?

Like Italian salad dressing, shredded Italian salad is an American recipe. It features chopped vegetables and mixtures associated with Italian cuisine.

The exact combination of ingredients may vary from recipe to recipe. Most chopped Italian salad recipes will call for any combination of the following:

• Romaine and iceberg lettuce
• Cherry Tomatoes
• Roasted or raw red peppers
• Olive
• Pepperoni or banana pepper
• Mozzarella and Bolovolo cheese
• Salami
• Olive
• cucumber
• Onion

As you can see, there’s some scope. I’ve even seen short, cooked pasta, like pasta, tossed in and stirred. (That’s a good idea.)

Chopped Italian salads are usually made with a vinaigrette dressing.

I have a vegetarian recipe. Like most Italian dressings, it’s made with olive oil, red or white wine vinegar, herbs, and a hint of sweetness; I used a spoonful of maple syrup.

Shredding is part of the recipe description, as most of these types of salads are cut into roughly the same size pieces before being mixed and served.

When I researched the history of this recipe, I discovered that it wasn’t just any Italian appetizer but a couple of signature chopped salads from Hollywood restaurants.

One of them – perhaps OG – is the famous chopped salad of La Scala. It differs from many Italian shredded salad recipes, but it’s their relative.

Next time, I’ll organize one!

Vegetarian shredded Italian salad

Most chopped Italian salad recipes rely on salami and cheese for added umami and substance. I purposely added three ingredients to create a vegetarian version of the recipe.

First, I added beans and chickpeas to the salad. From a taste or texture standpoint, chickpeas aren’t a meat substitute or replacement, but they are certainly a nutritious source of plant-based protein.

Chickpeas make my veggie chopped salad more delicious and taste great when paired with other ingredients.

If you want to add texture (and flavor) to the salad, use my crispy roasted chickpeas instead of the regular cooked ones.

Second, I added chopped sun-dried tomatoes, preserving the original dish’s essence.

These tomatoes are rich in umami, the delicious and gustatory taste of a protein often associated with meat.

In addition, sun-dried tomatoes have a wonderfully concentrated saltiness.

Finally, I added a few spoonfuls of cashew Parmesan to the chopped salad. This “cheese” is a fine mixture of cashews, nutritional yeast, and salt.

It’s a delightful, versatile ingredient that, like grated cheese, brings umami and saltiness to an omnivorous recipe.

Together, these ingredients help make the vegan Italian chopped salad authentic while giving it a unique spirit.

Ingredients instructions and substitutes

As I mentioned, each version of this salad comes with its list of ingredients. Here’s what I like to use:

• Iceberg lettuce and romaine lettuce (I love a combination of the two)
• chicory
• Cherry Tomatoes
• Sun-dried tomatoes
• Banana pepper
• chickpea
• cucumber
• Red onion
• Vegetarian Italian sauce
• Cashew Parmesan cheese

Some considerations about these components.

Sun-dried tomatoes

First, the sun-dried tomatoes. These come in several different forms.

One is whole, cut into shreds, and packaged with olive oil and herbs. This variety is perfect for this dish. Their marinade should add extra flavor.

Another type of sun-dried tomato you may encounter is well-preserved but edible. You can easily find this type of sun-dried tomato if you shop on Amazon or in a store.

They should be plump, soft, and tender and great for chopped salads.

Finally, you may also encounter sun-dried tomatoes, which are very dry and not labeled as ready-to-eat. Instead, they need to be soaked in hot water to rebuild and become soft enough to eat.

I don’t like the latter kind of tomato; I just don’t think they taste as strong as the first two, and soaking them in water only dilutes the flavor further.

If they’re the only sun-dried tomatoes you can find, that’s fine, but I’ll try to find one of the first two options if possible.

Banana pepper

I don’t like spicy food, so banana peppers are my favorite, not pepperoni, which is much spicier.

Both kinds of pickled yellow peppers are standard ingredients in chopped Italian salads, and you can choose which one you like. Banana peppers are often labeled “mild” and are not difficult to find in grocery stores or online.

Red onion

This salad calls for red onions, but if it’s simple, you can use raw onions and have them at home.

If you don’t want to be “bitten” by raw Onions, use my 10-minute quick pickled Onions instead.

chickpea

You can use chickpeas straight from the tin or my crispy roasted chickpeas. If you like to soak and cook dried beans, you’ll need 1 1/2 cups for the salad.

Vegetarian Italian sauce

I love this dressing, a vinaigrette for chopped salads. However, you can use another condiment you like instead.

The two options are my easy Champagne vinaigrette and Greek vinaigrette. The oil-based dressing is better for this salad than butter.

Salad preparation and assembly

The preparation process for this vibrant salad is simple: chop, chop a lot, and mix.

First, chop up all the main ingredients and combine them in a large mixing bowl.

Next, it’s time to use your sense of taste to season and finish dressing the salad.

I always start with cashew Parmesan and half the dressing. I stirred it and tasted the salad.

To adjust the seasoning, I added the extra salt needed and a pinch of crushed red pepper flakes. I may not have a high heat tolerance, but this salad is supposed to be spicy!

Adding enough dressing and condiments to enhance the flavor without making the salad soggy is critical.

Adding seasonings in stages helps me add the right amount of seasonings.

At this point, the salad is ready to serve.

Meal preparation & storage

I think this salad is best when it’s just mixed or after 1-2 days in an airtight container in the fridge.

Taking a little time to marinate allows all the flavors to come together. Storing for too long will prevent the salad from becoming soggy.

You can cut the recipe in half. You can also prepare all the cuts—the most laborious step in the recipe—and store the ingredients to mix fresh when you’re ready to eat.

I do this when I plan to serve a salad to a friend as part of a meal (I quite like to make dishes in advance when I’m playing hostess).

I can assure you, the chopped salad is a crowd-pleaser. It’s a dish that never fails to impress.

Ingredients

6 cups chopped iced mountain lettuce or romaine lettuce (I like a combination of the two)

2 cups chopped chicory leaves (or other chicory leaves)

1 1/2 cups cherry or grape tomatoes cut in half

1 cup (package) sun-dried shredded tomatoes (oil package or ready-to-eat)

1 cup thinly sliced banana peppers (substitute pepperoni)

1 1/2 cups cooked chickpeas (240g, or one 15oz / 425g can)

1 cup peeled and diced cucumber

1/4 cup diced red onion (Substitute 1/4 cup quick pickled onion)

1 batch of vegetarian Italian sauce

2 tablespoons cashew Parmesan cheese (increase according to taste)

Crushed red pepper flakes (can be selected according to personal taste); Use freshly ground black pepper instead.

Instructions

1. Place all the salad ingredients in a large bowl. Pour half a cup of salad dressing over the salad and add cashew Parmesan. Mix the salad well.
2. Taste the salad, adjust the salt, and add ground pepper as needed. If desired, add additional condiments and/or cashew Parmesan cheese. Stir the salad again. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.