Italian Chopped Salad

My Italian Chopped Salad is the perfect lite yet hearty dinner to make on a warm spring or summer evening.

Some evenings it is just too hot to turn on the oven or even the grill so what could be better than a hearty, satisfying salad?! This Italian Chopped Salad is flavorful, fun, lite and easy. The colors alone make this dish so appetizing, but the marriage of flavors are so delicious you won’t want to stop eating it! A chopped salad can be served with just a fork! Unlike a wedge salad that needs to be cut while eating, this salad has all the work done before serving which makes this perfect dish for a luncheon or date night too!

This salad is loaded with ingredients! Romaine lettuce gives a nice crunchy base for everything to shine. The salami and croutons are salty. The provolone has a sharp creamy bite. Pepperoncini’s and the vinaigrette lend a zesty tang in every bite. The rest of the ingredients round out the salad nicely.

Unlike my Irish Pub Salad or my Mediterranean Farro Salad , (which are also great meals on a warm night) I don’t compose this salad. I like to place the lettuce in the bottom of the serving dish then spread the topping around the top.

The Method of Italian Chopped Salad

ingredients:

• romaine lettuce
• salami
• provolone cheese
• marinated artichokes
• roasted red peppers
• pepperoncini
• red onion
• grape tomatoes
• black olives
• cucumber
• croutons
• Tuscan Herb Vinaigrette

basic instructions:

This Italian Chopped Salad could not be any easier than, well chopping all ingredients and tossing together! First I start by placing the lettuce in the bottom of my serving bowl. I prefer Romaine for the crunch plus it holds up to the ingredients and dressing. Next start placing your chopped vegetables, meat and cheese on top.

The Tuscan Herb Vinaigrette is quick and easy to make: Tuscan Herb Olive Oil, extra virgin olive oil, sherry vinegar, garlic, honey, kosher salt and pepper. Throw all of the ingredients into a jar place on the lid and shake until combined. Pour over the salad and toss. The final touch is to add your favorite croutons!

Cook’s Notes:

tips for success:

To prepare the Romaine, peel back the outer leaves. Slice lengthwise through the lettuce from the core to the edge of the leaves. Flip the lettuce 180 degrees and repeat. Then chop into thin ribbons.

If you choose to prepare the salad in advance, do not add the dressing or the croutons. Make sure to cover and refrigerate it. Dress the salad just prior to serving.

Refrigerate serving dishes to keep the salad nice and cold during dinner.

A great way to cut down on prep time is to head to the olive and salad bars at your market. These will have many of the items included in this salad.

recipe variations:

Swap out the provolone for mozzarella, parmesan or Romano cheese or swap out the dry salami for different Italian cured meats.

Use sun dried tomatoes in place of fresh grape tomatoes.

Kalamata or Castelvetrano olives can be used in place of black olives.

For a vegetarian salad, skip the meat and use garbanzo beans for a protein!

serving suggestions:

This Italian Chopped Salad is a meal in a bowl so it really does not need anything other than some warm crusty Italian bread or peasant bread and a nice glass of wine!

The Essentials:

If you make this Italian Chopped Salad and love it, I would LOVE if you would come back and give me a 5 star rating and a comment!