Recipe by Tiffani Thiessen - Italian Chopped Salad with Shrimp
A vibrant twist on the classic chopped salad, this Italian Chopped Salad with Shrimp delivers a perfect balance of freshness and flavor. Crisp romaine hearts mingle with tender shrimp, creamy mozzarella pearls, briny olives, and zesty pepperoncini for a dish that’s both satisfying and light. A drizzle of bright, lemony vinaigrette and a sprinkle of buttery homemade breadcrumbs take this salad from simple to sensational. It’s an easy yet elegant meal that brings the taste of the Italian coast straight to your table — perfect for lunch, dinner, or an al fresco gathering.
Ingredients
- 1 bag (9-ounces) Fresh Express® Hearts of Romaine
- Extra-virgin olive oil
- 8 ounces medium shrimp, peeled & deveined with tails removed
- Kosher salt and freshly ground black pepper
- ½ small red onion, thinly sliced
- ½ cup roughly chopped store-bought roasted red bell peppers
- ½ cup pearl mozzarella, drained and patted dry
- 6 mild pepperoncini, stemmed and sliced crosswise into rings
- ⅓ cup sliced black olives, drained and patted dry
- ⅓ cup cannellini beans, drained, rinsed and patted dry
- 3 tablespoons chopped fresh basil, plus 1 tablespoon for garnish
- 1 tablespoon chopped fresh oregano
- Freshly grated Parmesan cheese
- Lemon wedges, to serve
Lemony Vinaigrette Dressing
- 1 lemon, zested and juiced
- 2 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Homemade Buttered Breadcrumbs (alternatively, you can use store-bought):
- 2 tablespoons unsalted butter
- ½ cup panko breadcrumbs
- Kosher salt & freshly ground black pepper
Instructions
Breadcrumbs
- Melt the butter in a medium stainless steel pan over medium heat.
- Add the breadcrumbs and gently toss to evenly coat in the butter.
- Toast, stirring occasionally, for 6-8 minutes until golden brown and crispy.
- Remove from the heat.
- Season, to taste, with salt and pepper. Stir to combine. Cool to room temperature.
- Wipe the pan clean so you can use it again for the shrimp.
Salad
- Heat a medium stainless-steel pan over medium-high heat.
- Drizzle enough olive oil to lightly coat the surface of the pan.
- Add the shrimp and season generously with salt and pepper.
- Cook for 2-3 minutes. Flip and cook for another 2-3 minutes until the shrimp are pink, slightly golden-brown and no longer translucent.
- Transfer to a plate to cool completely.
- While the shrimp cools, add the hearts of romaine to a large serving bowl. Add the onion, roasted bell pepper, mozzarella, pepperoncini, olives, beans, 3 tablespoons of basil and oregano. Season with salt and pepper. Toss to evenly combine.
- Roughly chop the cooled shrimp and add to the salad.
- Top with the buttered breadcrumbs, remaining 1 tablespoon of chopped basil and freshly grated Parmesan cheese. Serve with lemon wedges on the side.