Neapolitan Chopped Salad

Neapolitan Chopped Salad

This vinaigrette pairing is perfect for just about any salad or Italian dish! The Neapolitan Herb Balsamic Vinegar with the Oregano Olive Oil creates a burst of flavors. The Oregano Olive Oil pairs beautifully with and helps to highlight those classic neapolitan herbs: rosemary, thyme, garlic, sage, and marjoram. This vinaigrette is absolutely perfect for any type of classic Italian style salad and it goes so well over this chopped salad. The cabbage and radicchio mix has highlights of flavor from the banana peppers, basil leaves and fennel. The mozzarella and salami add a bit of savory flavor and provide some protein. Feel free to make this vinaigrette in a mixing bowl or shake it up in a jar. I prefer a blender because it really allows for a nice emulsified vinaigrette that holds together well and will coat just about anything you throw it on!

Products used: , Neapolitan Herb Balsamic, , Sicilian Sea Salt


For Neapolitan Vinaigrette:
¼ cup Water
¾ cup SOOC Oregano Olive Oil
¼ cup SOOC Neapolitan Herb Balsamic Vinegar
1 clove Garlic
2 Tablespoons Honey
1 teaspoon SOOC Sicilian Sea Salt
8-10 Basil Leaves
Small bunch of Parsley
For Chopped Salad:
1 head Napa Cabbage
4 heads Radicchio
1 block Mozzarella
~8 oz Salami
~ ½ jar Banana Peppers
1 cup Basil Leaves
1 large Fennel bulb
Pinch of Salt
Black Pepper
Squeeze of Lemon Juice
Ricotta Salata Cheese


For Neapolitan Vinaigrette:

Place water, honey, Neapolitan Herb Balsamic Vinegar, Sicilian Sea Salt, parsley, basil, and garlic into a blender container in the order listed and secure lid.

Start the blender at its lowest speed and increase to its highest speed. Blend for 20 seconds. Decrease speed to medium. Remove lid plug and drizzle Oregano Olive Oil in at a slow stream through the lid plug opening. Replace lid plug. Slowly increase to its highest speed. Blend for an additional 10 seconds.

For Chopped Salad:

Prep all your salad components. Cut napa cabbage in half and then one half at a time, cut ½ inch strips down the cabbage lengthwise but don’t go all the way through, leave the ends on to hold everything together. Then, cut width-wise every ½ inch. This will give you even, ½ inch pieces of cabbage.

Do the same with the radicchio (they are smaller, but the same process).

Cut the mozzarella and salami into ¼ cubes. Cut the banana peppers into smaller pieces about the same size as the salami and mozzarella and tear up the basil leaves into smaller pieces.

Use a mandoline or a sharp knife to cut really thin slices of the fennel bulb and and store the slices in cold water until ready to use.

Combine equal parts radicchio and napa cabbage in a large mixing bowl, about 2-3 handfuls. Add in a handful of salami, mozzarella, banana peppers, fennel, basil leaves, a large pinch of salt, a few cracks of fresh pepper, and a squeeze of lemon juice. Add in your vinaigrette and toss together

Serve in a salad bowl and top with freshly grated ricotta salata. Enjoy!