Chopped Italian Salad

Name: Chopped Italian Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons (30 ml) red wine vinegar; ¼ medium onion (about ½ cup) (60 g) red onion, very thinly sliced, then chopped into ¼-inch (6 mm) pieces; 1 clove (3 g) garlic, finely grated or minced; 1 teaspoon (5 g) Dijon mustard; 1 teaspoon (7 g) honey; 1 teaspoon (1 g) dried oregano; 6 tablespoons (90 ml) extra-virgin olive oil; kosher salt, to taste, about ¼ teaspoon to start; black pepper, freshly ground, to taste; 2 large hearts (about 12 oz) (340 g) romaine hearts, washed, thoroughly dried, and chopped into ½-inch (1.25 cm) pieces; 4 ounces (115 g) Genoa salami, casing removed, cut into ½-inch (1.25 cm) cubes; 4 ounces (115 g) sharp provolone cheese, cut into ½-inch (1.25 cm) cubes; 1 can (15 oz / 425 g can; about 1½ cups drained) (250 g) canned chickpeas, drained weight; drained, rinsed, and patted dry; 6 peppers (60 g) pepperoncini, stemmed, drained, and sliced into ¼-inch (6 mm) rings; 1 cup (150 g) cherry tomatoes, quartered (optional); ¼ cup (25 g) Parmesan cheese, finely grated (optional)

From the MyKitchenBank Kitchen

A deli-style chopped salad with crisp romaine, salty salami, creamy provolone, chickpeas, tangy pepperoncini and sharp red onion, all cut small so every forkful has a bit of everything, tossed in a punchy but balanced red wine vinaigrette.

Prep: 25 min
Cook: —
Wait: 10 min
Total: 35 min
Makes: About 10–12 cups (4 generous main-dish servings or 6 side servings)

Jump to recipe ♡ Save

Ingredients

4 servings

For the vinaigrette
2 tablespoons (30 ml) red wine vinegar
¼ medium onion (about ½ cup) (60 g) red onion, very thinly sliced, then chopped into ¼-inch (6 mm) pieces
1 clove (3 g) garlic, finely grated or minced
1 teaspoon (5 g) Dijon mustard
1 teaspoon (7 g) honey
1 teaspoon (1 g) dried oregano
6 tablespoons (90 ml) extra-virgin olive oil
kosher salt, to taste, about ¼ teaspoon to start
black pepper, freshly ground, to taste
For the salad
2 large hearts (about 12 oz) (340 g) romaine hearts, washed, thoroughly dried, and chopped into ½-inch (1.25 cm) pieces
4 ounces (115 g) Genoa salami, casing removed, cut into ½-inch (1.25 cm) cubes
4 ounces (115 g) sharp provolone cheese, cut into ½-inch (1.25 cm) cubes
1 can (15 oz / 425 g can; about 1½ cups drained) (250 g) canned chickpeas, drained weight; drained, rinsed, and patted dry
6 peppers (60 g) pepperoncini, stemmed, drained, and sliced into ¼-inch (6 mm) rings
1 cup (150 g) cherry tomatoes, quartered (optional)
¼ cup (25 g) Parmesan cheese, finely grated (optional)

Equipment (8)

Large chef's knife
Cutting board
Large mixing bowl (at least 6-quart / 5.7 L)
Small bowl or jar with lid for the vinaigrette (at least 1 cup / 240 ml)
Salad spinner or clean kitchen towels
Colander or fine-mesh sieve
Measuring cups and spoons
Whisk

Steps

Before you start

Wash and thoroughly dry the romaine; wet leaves dilute the dressing and make the salad soggy.
Buy salami and provolone in a chunk or thick slices from the deli counter so they can be cut into neat cubes.
No cooking is needed, but the onion needs a 10-minute soak in the vinegar, so start with that step.
The salad makes a lot (10–12 cups), so use a 6-quart (5.7 L) bowl or larger for tossing.
Dress the salad right before serving for the best crunch.

1
Soak the onion
- In a small bowl or jar (at least 1 cup / 240 ml), combine the 2 tablespoons red wine vinegar and the chopped red onion.
- Let it sit for 10 minutes so the onion softens and loses its harsh bite.
+ Show details− Hide details
Ready when: Onion pieces look slightly pinker and taste less sharp
Tip: Start this first and do the chopping while it soaks.
2
Prep the greens
- Cut the romaine hearts in half lengthwise, then slice crosswise into ½-inch (1.25 cm) pieces.
- Spin dry in a salad spinner or pat well with clean towels until no water droplets remain.
+ Show details− Hide details
Ready when: Leaves feel dry to the touch and look crisp
Tip: Damp lettuce makes a watery, bland dressing.
3
Chop the fillings
- Cut the salami and provolone into ½-inch (1.25 cm) cubes.
- Slice the pepperoncini into ¼-inch (6 mm) rings.
- Quarter the cherry tomatoes if using.
- Pat the drained, rinsed chickpeas (about 1½ cups / 250 g) dry with a towel.
+ Show details− Hide details
Ready when: Salami and cheese cubes are close in size to the chickpeas
Tip: Chill the provolone for 10 minutes first if it is soft; it cuts into cleaner cubes.
4
Make the vinaigrette
- To the onion and vinegar, add the garlic, Dijon, honey and oregano and whisk to combine.
- Slowly drizzle in the 6 tablespoons (90 ml) olive oil while whisking constantly until the dressing looks glossy and emulsified.
- Season with a pinch of salt and several grinds of pepper.
+ Show details− Hide details
Ready when: Dressing is emulsified, with no pool of oil on top
Tip: Salami and provolone are salty, so keep the dressing lightly salted and adjust after tasting the finished salad.
5
Stage the salad
- Pour the vinaigrette into the bottom of a large (6-quart / 5.7 L or larger) bowl.
- Pile the salami, provolone, chickpeas, pepperoncini and tomatoes (if using) on top.
- Add the romaine last, heaped on top, so it does not touch the dressing yet.
+ Show details− Hide details
Tip: If holding, cover and refrigerate up to 30 minutes; the fillings marinate lightly but the romaine must stay on top. For longer holds, keep the dressing in a jar and the fillings separate.
6
Toss and season
- Just before serving, toss everything with two large spoons or salad tongs, scooping from the bottom, for about 30 seconds until every piece is lightly coated.
- Taste and add salt or pepper if needed.
- Top with grated Parmesan if using, and serve right away.
+ Show details− Hide details
Ready when: Lettuce glistens evenly and no dressing pools at the bottom
Tip: Toss gently; over-mixing bruises the romaine. If the salad tastes flat, add a little salt first; if it tastes too sharp, add a drizzle of oil.

Good to know

Tips

Cut everything to a similar small size so each forkful includes every ingredient; that is what makes a chopped salad.
Dry the chickpeas and romaine well so the dressing clings instead of sliding off.
The vinaigrette is about 1 part vinegar to 3 parts oil; the pepperoncini add their own tang, so skip adding extra brine.
For a heartier meal, serve with crusty bread or stuff the salad into a pita or sandwich wrap.

Make ahead

Make the vinaigrette (steps 1 and 4) up to 1 day ahead and refrigerate in a lidded jar; shake well and let it sit 15 minutes at room temperature before using. Chop the salami, provolone, chickpeas and pepperoncini up to 1 day ahead and store together in an airtight container. Chop the romaine up to 1 day ahead, stored dry in a towel-lined container. Combine in the large bowl and toss just before serving.

Storage & reheating

Dressed salad is best eaten immediately; leftovers keep in an airtight container in the fridge for up to 1 day, though the lettuce will soften. Undressed components keep refrigerated for up to 2 days. Dressing keeps refrigerated up to 1 day because of the raw garlic and onion. Not suitable for freezing. Serve cold; no reheating needed.

Substitutions

Genoa salami → soppressata, capicola, or diced pepperoni. Use the same weight; pepperoni will make the salad spicier and greasier.
sharp provolone cheese → fresh mozzarella pearls or cubed low-moisture mozzarella. Milder in flavor; pat fresh mozzarella dry so it does not water down the dressing.
romaine hearts → iceberg lettuce or a mix of romaine and radicchio. Iceberg is extra crunchy; radicchio adds pleasant bitterness.
red wine vinegar → white wine vinegar or fresh lemon juice. Gives a slightly softer or brighter tang; use the same amount.