Chopped Italian Salad

5 from 1 vote

Chopped Italian Salad combines fresh, crunchy vegetables with savory meats and cheeses, all dressed in a zesty Italian vinaigrette, creating a burst of Mediterranean flavors in every bite.

Prep Time5

Course: Salads

Cuisine: Italian

Keyword: cheese salad, Italian salad, salad, salami salad, side dish

Servings:

Calories: 29kcal

Author: Courtney O'Dell

Equipment

HexClad Chef's Knife, 8-Inch Japanses Damascus Stainless Steel Blade, Full Tang Construction, Pakkawood Handle
Bentgo® All-in-One Salad Container - Large Salad Bowl, Bento Box Tray, Leak-Proof Sauce Container, Airtight Lid, & Fork for Healthy Adult Lunches; BPA-Free & Dishwasher/Microwave Safe (Coastal Aqua)
Chef'n 104-759-258 Emulstir Salad Dressing Mixer, One Size, Plastic, Arugula/Meringue

Ingredients

2 large heads romaine lettuce washed and chopped
½ of a medium red onion peeled and then sliced into very thin rings
½ c. sliced pepperoncini rings
½ c. sliced black olives
½ lb. provolone sliced 1/8" thick and then cut into 1/4" ribbons
½ lb. good quality salami sliced 1/8" thick and then cut into 1/4" ribbons
1 cup cherry or grape tomatoes sliced in half
freshly ground black pepper
kosher salt if needed
Italian Vinaigrette

Instructions

Wash the romaine and then cut the romaine vertically two or three times, from the root end (don’t cut all the way through the root, to keep the head intact) to the tips of the leaves. Then I make cuts crosswise, into 1/2" to 3/4" ribbons. Discard the root end.
In a large bowl, gently fold together red onion, pepperoncini, black olives, provolone, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
Add prepared lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add kosher salt and/or more of the vinaigrette, if desired. Sprinkle freshly ground black pepper over the top and serve immediately.

Nutrition