Classic Italian Chopped Salad
by Ana
Prep Time20 minsCook Time0 minsServings4 servings
A crunchy, colorful chopped salad loaded with romaine, chickpeas, salami, provolone, and pepperoncini, all tossed in a tangy Italian vinaigrette.
Chopped salads are all about texture and balance: every single forkful delivers crisp lettuce, creamy chickpeas, salty salami, and a bright hit of vinaigrette. Chopping everything small is the secret — it makes the salad easier to eat and lets the dressing cling to every ingredient. It holds up well for a few hours, which makes it a smart choice for lunches and potlucks.
Ingredients
Recommended Tools
- Large mixing bowl
- Chef's knife
- Cutting board
- Small jar or bowl for dressing
Instructions
- Chop the romaine lettuce into small, uniform bite-sized pieces and add it to a large mixing bowl.
- Dice the tomatoes, cucumber, salami, and provolone into similar-sized cubes so every forkful gets a bit of everything.
- In a small jar, combine the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper. Shake vigorously until emulsified.
- Add the chickpeas, red onion, pepperoncini, and olives to the bowl with the lettuce.
- Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
- Let the salad rest for 5 minutes so the flavors meld, then give it one final toss and serve immediately.