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4.4 from 555 votes

Italian Chopped Salad

This Italian Chopped Salad is loaded with fresh veggies, salami, provolone, pepperoncini, and olives for a flavorful, satisfying meal!

Prep Time
35 mins
Total Time
35 mins
Servings: 8 servings
Calories: 275 kcal
Course: Salad
Cuisine: Italian

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
    Cup of Yum
  1. In a large salad bowl, gently fold together lettuce, red onion, pepperoncini, black olives, provolone, salami, and tomatoes.
  2. Drizzle about ½ cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
  3. 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
  1. Just combine all salad ingredients in a large salad bowl and offer the dressing on the side.
To prepare in advance
  1. Up to 1 day in advance, prepare Italian Vinaigrette and store in the refrigerator.
  2. 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.
  3. 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

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

% 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.