Italian Chopped Salad
User Reviews
4.4
Italian Chopped Salad
Description
The Italian Chopped Salad features a mix of crisp romaine lettuce cut into manageable ribbons, thin rings of red onion for sharpness, tangy pepperoncini slices, salty black olives, ribbon-cut provolone cheese, and salami, along with halved cherry or grape tomatoes. The varied ingredients provide a balance of fresh crunch, spicy notes, saltiness, and creamy, savory meat and cheese.
These components are gently folded together, then dressed with a generous amount of Italian vinaigrette, which adds brightness and ties the salad together. Freshly ground black pepper is added to finish the salad before serving. The salad can also be served with the dressing on the side to suit individual tastes.
The salad works well as a starter or a side, especially alongside Italian dishes or grilled proteins. The preparation instructions include tips for cutting the lettuce into bite-sized ribbons to make eating easier and more enjoyable without the need for a knife.
Advance preparation is feasible, with vinaigrette made up to a day prior and salad ingredients prepped several hours before serving and stored separately to maintain freshness and texture. Assembling and dressing just before serving ensures the salad does not wilt.
Ingredients
- 2 romaine lettuce prepared according to Notes below, large heads
- ½ red onion I like to use a mandoline for quick, easy, uniform slices, medium, peeled, sliced into very thin rings
- ½ cup Pepperoncini sliced rings
- ½ cup black olive sliced
- ½ pound provolone cheese sliced 1/8" thick, cut into 1/4" ribbons
- ½ pound salami good quality, sliced 1/8" thick, cut into 1/4" ribbons
- 12 ounces tomato cherry or grape, sliced in half
- black pepper freshly ground
- 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
- Cut romaine lettuce into bite-sized ribbons for easier eating without a knife.
- Prep vinaigrette up to one day ahead and store refrigerated.
- Store lettuce and tomatoes separately from other ingredients to preserve freshness before assembling.
- Dress salad just before serving to prevent wilting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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