The Best Italian Chopped Salad
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The Best Italian Chopped Salad
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A full meal of a salad, serving up everything you love about an Italian sub: crunchy greens, sweet tomato, salami & cheese and a tangy oregano-spiked vinaigrette.
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Ingredients
Garlic Oregano Vinaigrette
- 2 cloves garlic minced
- 1/2 teaspoon fine sea salt
- 2 Tablespoons red wine vinegar
- 2 Tablespoons freshly-squeezed lemon juice
- 1 Tablespoon dried oregano Mediterranean, if possible
- 1/4 teaspoon freshly ground black pepper
- 1 cup extra virgin olive oil
Chopped Salad
- 1 head iceberg lettuce or Romaine lettuce
- 1 head radicchio pink or red
- 1/4 red onion sliced
- 1 pint cherry tomatoes
- 1 cup canned artichoke hearts drained
- 1/2 cup cooked chickpeas
- 4 oz Provolone cheese
- 4 oz genoa salami
- 2-3 pickled pepperoncini
- 1/2 cup Italian parsley leaves roughly chopped
- 1 teaspoon dried oregano to garnish
Instructions
Make the Vinaigrette
- In a small bowl with the back of a wooden spoon, or mortar and pestle, crush the garlic and salt together to make a paste. Using a fork, whisk in the red wine vinegar and lemon juice.
- Season the vinaigrette with oregano and salt. Drizzle in the olive oil while whisking. Transfer to a jar, cover and leave at room temperature while you prep the salad. Vinaigrette can be made up to one week in advance and stored in the fridge.
Make the Salad
- Discard the outer leaves of the iceberg or romaine lettuce and radicchio. Cut in half and remove the core or each. Roughly chop into 12/ inch strips, or smaller if that is your preference. Add greens to a large salad bowl.
- Cut the tomatoes and artichoke hearts into quarters. Dice the provolone and cut the salami into ribbons. Thinly slice the pepperoncini, if using.
- Pile all of the ingredients onto the salad greens: red onion, chickpeas, tomatoes, artichokes, cheese, salami and pepperoncini peppers. Drizzle on about 1/4 cup of the vinaigrette and toss everything to coat.
- Taste the salad and add more vinaigrette if desired. Season with salt and pepper if needed. Toss in the fresh parsley and sprinkle on the dried oregano. Toss the salad one more time and serve immediately.
Notes
- Bonus ingredient could include:
- diced bell pepper
- cubed avocado
- sliced roast baby beets
- chopped hearts of palm
- black or green olives
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