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Italian chopped salad in white plate on table.
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Italian Chopped Salad Recipe

Super easy Italian chopped salad loaded with salami, provolone, Tuscan peppers, oil cured olives, red onion, cherry tomatoes and basil in a simple vinaigrette.
Course Salad
Cuisine Italian
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 425kcal
Author James

Ingredients

For the vinaigrette

  • 3/8 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

For the salad

  • 3 large romaine hearts
  • 1/2 cup cherry tomatoes
  • 1 medium red onion
  • 1/4 pound salami
  • 3/8 pound provolone
  • 1/3 cup oil cured black olives
  • 1/4 cup basil leaves
  • 1/4 cup Tuscan peppers (pepperoncini)

Instructions

For the vinaigrette

  • Whisk together 1 tsp Dijon mustard, 1/2 tsp black pepper, 1/2 tsp kosher salt, 1/4 cup red wine vinegar, and 3/8 cup extra virgin olive oil.

For the salad

  • Remove outer bruised leaves of romaine, chop off top 1", and cut off core. Chop the romaine into bite size pieces.
  • Rinse 1/3 cup of pitted oil cured olives to remove some of the salt. Chop the red onion, 3/8 pound provolone, 1/4 pound salami and 1/4 cup of Tuscan peppers into bite size pieces. Chop the basil and cut the cherry tomatoes in half.
  • Place all the ingredients into a large bowl, except the tomatoes. Give the vinaigrette one final whisk and pour half over the salad. Toss the salad to combine and if required add a little bit more vinaigrette being careful to not use too much, making the salad soggy.
  • Add the cherry tomatoes and toss one last time. Plate and enjoy!

Notes

  • Oil cured olives are quite salty.  Rinse them to remove some of their salt content before adding to salad.
  • Either sharp or mild provolone can be used.
  • If possible, buy 1 large 1/4 pound piece of salami from deli counter.
  • Hold off on adding the tomatoes until right before serving.  The halved cherry tomatoes will make the salad soggy and get crushed if added to early.
  • Start off by using some, not all, of the dressing.  It's better to have an under dressed salad that can be added to, than a soggy one.

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