The Ultimate Italian Chopped Salad with Creamy Avocado
The Ultimate Italian Chopped Salad with Creamy Avocado
This fresh Italian chopped salad is bursting with color and flavor—crisp romaine, juicy cherry tomatoes, sweet corn, mozzarella, and creamy avocado. Tossed with red wine vinegar and extra virgin olive oil, it’s the perfect healthy meal or side dish for any season. Learn how to prep and dress this vibrant salad in just minutes!
Italian Salad with Fresh Corn, Mozzarella & Avocado
We watched the movie Nonna the other night—and absolutely loved it. It got me thinking about the kinds of simple, generous meals a Nonna might throw together on a hot day: something colorful, nourishing, and just a little unexpected.
This salad feels like exactly that—classic Italian inspiration with a few modern twists. Crisp romaine and sweet corn mingle with fresh mozzarella and juicy tomatoes, but there’s also creamy avocado and bright red cabbage in the mix. Maybe it’s not what every Nonna would serve, but I like to think she’d approve of making something a little unconventional to keep the family cool and happy around the table.
This vibrant salad is equal parts crisp, creamy, and tangy. Perfect as a light meal or a hearty side, it makes the most of fresh summer vegetables—especially leftover corn on the cob.
Ingredients
Romaine lettuce, washed and chopped
Red onion, thinly sliced and tempered in ice water
Celery, thinly sliced
Organic cherry tomatoes, halved
Fresh corn kernels (I used leftover corn on the cob and sliced off the kernels)
Fresh mozzarella, cubed or torn
Avocado, diced
Red cabbage, thinly sliced
Carrot, grated
Banana peppers, chopped
Instructions
Prepare the onions:
Remove the red onion from the ice water and squeeze dry with a paper towel.
Mix the vegetables:
In a large salad bowl, combine the onion, celery, cherry tomatoes, corn, red cabbage, carrot, banana peppers, and fresh mozzarella. Season generously with salt and a splash of red wine vinegar. Toss to combine.
Dress the vegetables:
Drizzle with good extra virgin olive oil and toss again.
Add the romaine:
Pile the romaine lettuce on top. Sprinkle with a bit more salt and a drizzle of olive oil. Toss lightly to coat, then fold together with the vegetable mixture.
Adjust seasoning:
Add more red wine vinegar if needed. Taste and adjust salt and acidity until balanced.
Finish and serve:
Divide the salad into bowls. Scoop half an avocado onto each serving. Drizzle the avocado with extra virgin olive oil and sprinkle with coarse gray salt. Top with freshly cracked black pepper.
Tips
Make ahead: Prep everything except the avocado and romaine a few hours in advance. Store in the fridge, then toss with lettuce and finish just before serving.
Add protein: Grilled chicken, tuna, or chickpeas work beautifully.
Extra crunch: Top with toasted pine nuts or sunflower seeds.
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Made with Bullet