Italian Chopped Salad
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4.4
555 reviews
Good
Italian Chopped Salad
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This Italian Chopped Salad is loaded with fresh veggies, salami, provolone, pepperoncini, and olives for a flavorful, satisfying meal!
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Ingredients
- 2 large heads romaine lettuce, prepared according to Notes below
- ½ medium red onion, peeled and then sliced into very thin rings (I like to use a mandoline for quick, easy, uniform slices.)
- ½ cup sliced pepperoncini rings
- ½ cup sliced black olives
- ½ pound provolone, sliced ⅛" thick and then cut into ¼" ribbons
- ½ pound good quality salami, sliced ⅛" thick and then cut into ¼" ribbons
- 12 ounces cherry or grape tomatoes, sliced in half
- freshly ground black pepper
- Italian Vinaigrette
Instructions
To serve the salad already dressed
- In a large salad bowl, gently fold together lettuce, red onion, pepperoncini, black olives, provolone, salami, and tomatoes.
- Drizzle about ½ cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
- Taste for seasoning and add a touch of salt and/or more of the vinaigrette, if desired. Sprinkle freshly ground black pepper over the top and serve immediately.
To serve the salad with dressing on the side
- Just combine all salad ingredients in a large salad bowl and offer the dressing on the side.
To prepare in advance
- Up to 1 day in advance, prepare Italian Vinaigrette and store in the refrigerator.
- Up to a few hours ahead of time, prep all Italian Chopped Salad ingredients. Store lettuce and sliced tomatoes in their own separate covered containers in the refrigerator. Store red onion, pepperoncini, black olives, provolone, and salami together in a covered container in the refrigerator.
- When ready to serve, assemble salad as directed in the Instructions above.
Notes
- To prepare the lettuce: I like pieces that are manageable bites. I don't want to also need a knife to eat my salad! So I first 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"-wide ribbons. Discard the root end.
- To prepare the lettuce: I like pieces that are manageable bites. I don't want to also need a knife to eat my salad! So I first 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"-wide ribbons. Discard the root end.
- adapted from Nancy Silverton's Chopped Salad recipe in The Mozza Cookbook
Nutrition Information
Show Details
Serving
1
Calories
275kcal
(14%)
Carbohydrates
15g
(5%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
9g
Cholesterol
50mg
(17%)
Sodium
993mg
(41%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 275kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 50mg | 17% |
| Sodium | 993mg | 41% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
555 reviews
Good
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