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Italian | October 13, 2010

Cucina! Cucina! Chopped Salad

Cucina! Cucina! Chopped Salad
Cucina! Cucina! Chopped Salad

Are you a Chopped Salad fan? Every blue moon, I crave a chopped salad. Found this recipe for Cucina! Cucina! Chopped Salad a few days ago. It’s from a restaurant we loved in Bellevue, WA . Lived there for two years and had two kids in that time. As my mom likes to say: “busy, busy”. Anyway, this is a great side or main dish salad, depending on how much meat you add. I made it as a side for an Italian dinner last week, and omitted the chicken. Mamma Mia! You’re gonna love it.

Cucina! Cucina! Chopped Salad

Cucina Cucina, Seattle, WA


Italian Vinaigrette

  • 1 egg yolk
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • 2 tablespoons minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon dry mustard
  • 2 teaspoons dried oregano
  • 1/2 teaspoon granulated sugar
  • 1/3 cup red-wine vinegar
  • 2 tablespoons lemon juice
  • 1 cup olive oil


  • 4 ounces cooked chickpeas lightly chopped
  • 1 head iceberg lettuce chopped into 1/4- to 1/2-inch pieces
  • 1 cup fresh basil leaves chopped
  • 1 cup coarsely grated mozzarella cheese
  • 12 ounces diced poached chicken breast
  • 8 ounces dry wine salami diced
  • 8 ounces plum tomatoes diced, divided
  • 1/2 cup grated provolone cheese divided
  • 3 thin green onions thinly sliced, divided
  • 8 lettuce leaves


  1. To prepare vinaigrette: Combine egg yolk and water in a small bowl; whisk well. Cover the bowl with a small plate and microwave on HIGH for 10 seconds or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.)
  2. In a food processor or an immersion blender, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add olive oil, processing until emulsified. Set aside.
  3. To prepare salad: Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.) Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.

Recipe Notes

-If you want to omit the egg yolk and water, use 3 tablespoons of half and half instead. After dressing is mixed, use water to thin. About 2-3 tablespoons of cold water total.

6 thoughts on “Cucina! Cucina! Chopped Salad

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Recipe Rating

  1. Mmmm, beautiful salad. All those fresh ingredients make me miss the summer weather and my backyard garden that was full of all those beautiful veggies and fruits.
    I love chopped salad. In fact, its the only kind of salad my daughter will eat, so thank you for sharing!

  2. I went to a Cucina in Federal Way-Tiny fresh Oregon Shrimp adorned my Salad.

    I always crush my garlic Parm Croutons and sprinkle on to. I well never forget the taste and pleasure this Salad brought into my life…..

    1. Thanks Carol! I used to love to go there and order this salad. So many great restaurants in the PNW!

  3. I, too, miss Cucina! Cucina! – ate there all the time (Bellevue). Then I moved to Seattle and they had a Cucina Presto near home. It was the same co. I believe. It was so delicious and inexpensive. I miss it so much. I will give this recipe a try. Can’t wait!