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Italian Chopped Salad

Italian Chopped Salad

This vibrant Italian chopped salad is a flavor-packed, satisfying meal that’s incredibly easy to customize. It’s the perfect way to enjoy fresh, crisp ingredients with a zesty Italian dressing, making it ideal for lunches, light dinners, or a healthy potluck contribution.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 head crisp romaine lettuce finely chopped
  • 1 cup chopped salami Genoa or hard salami recommended
  • 1 cup chopped provolone cheese sharp or mild
  • 1 cup chopped pepperoni
  • 1 cup chopped cherry tomatoes halved
  • 1/2 cup chopped Kalamata olives pitted
  • 1/2 cup chopped roasted red peppers from a jar, drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
For the Zesty Italian Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch red pepper flakes optional

Equipment

  • Large Salad Bowl
  • Small bowl or jar with a tight-fitting lid

Method
 

  1. Thoroughly wash and dry the romaine lettuce. Finely chop the lettuce into bite-sized pieces and place it in a large salad bowl. This ensures every bite is a delightful mix of textures.
    1 head crisp romaine lettuce
  2. Dice the salami and pepperoni into small, uniform pieces. Cube the provolone cheese into similar sizes. Add the chopped salami, pepperoni, and provolone cheese to the bowl with the lettuce.
    1 cup chopped salami, 1 cup chopped provolone cheese, 1 cup chopped pepperoni
  3. Halve the cherry tomatoes. If using larger Kalamata olives, give them a rough chop. Drain and chop the roasted red peppers. Finely dice the red onion and chop the fresh parsley. Add the cherry tomatoes, Kalamata olives, roasted red peppers, red onion, and parsley to the salad bowl.
    1 cup chopped cherry tomatoes, 1/2 cup chopped Kalamata olives, 1/2 cup chopped roasted red peppers, 1/4 cup chopped red onion, 1/4 cup chopped fresh parsley
  4. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Whisk vigorously or shake the jar until the dressing is well emulsified and thoroughly combined. Taste and adjust seasoning as needed.
    1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, pinch red pepper flakes
  5. Pour the prepared Italian dressing over the salad ingredients. Gently toss everything together, ensuring all the components are evenly coated with the dressing. This is best done just before serving to maintain the crispness of the lettuce.
  6. Serve the Italian chopped salad immediately for the best texture and flavor.

Notes

For optimal freshness, store leftover Italian chopped salad in an airtight container in the refrigerator for up to 2-3 days. It's best to store the dressing separately and toss the salad just before serving to prevent the lettuce from becoming soggy.
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