Italian Chopped Salad
This delicious and easy Italian Chopped Salad combines salami, provolone, Tuscan peppers, oil-cured olives, and the best vinaigrette.
Servings: 4
Ingredients
For the vinaigrette
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 2 teaspoons dried Italian oregano
- 1 teaspoon granulated sugar
- 1 teaspoon Diamond Crystal Kosher salt
- 1/2 teaspoon black pepper
For the salad
- 3 large romaine hearts chopped
- 1 cup cherry tomatoes halved
- 1 medium red onion chopped
- 1/4 pound 1/4-inch thick sliced Genoa salami chopped
- 1/2 pound 1/4-inch thick sliced soft provolone chopped
- 1/4 cup oil cured black olives rinsed, pitted, and sliced
- 1/2 cup Tuscan peppers (pepperoncini) stems removed and chopped
- 1 10-ounce jar marinated artichoke hearts drained and quartered
- 1/4 cup basil leaves chopped
Instructions
For the vinaigrette
- Whisk together all of the ingredients and set aside.
For the salad
- Remove and discard the outer rough leaves and core of the Romaine head. Chop into bite sized pieces.
- Place the chopped lettuce, olives, Tuscan peppers, red onion, salami, and provolone in a large salad bowl.
- Whisk the vinaigrette one more time, then pour half of it over the salad and toss to coat.
- Add the cherry tomatoes, artichoke hearts, and basil on top. Serve the salad with the remaining vinaigrette on the table for anyone who would like more. Enjoy!
Notes
- The cherry tomatoes will make the salad soggy and get crushed if added too early.
- Start off by using some, but not all, of the dressing. It's better to have an under dressed salad that can be added to, than a soggy one.
- If you would like leftovers, do not dress the salad.
Nutrition
Calories: 425kcal | Carbohydrates: 9.4g | Protein: 17.2g | Fat: 36.7g | Saturated Fat: 12.8g | Cholesterol: 49mg | Sodium: 705mg | Potassium: 221mg | Fiber: 3g | Sugar: 2.5g | Calcium: 320mg | Iron: 3.2mg
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