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Chopped Italian salad in a white ceramic bowl on marble

Chopped Italian Salad

A big, bold chopped salad loaded with salami, provolone, olives, and chickpeas tossed in a tangy homemade red wine vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 large head romaine lettuce finely chopped
  • 1/2 small head iceberg lettuce finely chopped
  • 4 oz Genoa salami diced
  • 4 oz provolone cheese cubed
  • 1/2 cup kalamata olives pitted and halved
  • 1/2 cup pepperoncini peppers sliced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 15 oz canned chickpeas drained and rinsed
  • 1/4 cup fresh parsley roughly chopped
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 clove garlic minced
  • 1/2 tsp honey
  • 1/3 cup olive oil
  • salt and black pepper to taste

Method
 

  1. Finely chop both lettuces into pieces no larger than 1 inch and add to a large bowl.
  2. Add salami, provolone, olives, pepperoncini, cherry tomatoes, red onion, chickpeas, and parsley to the bowl.
  3. Whisk together red wine vinegar, Dijon, oregano, garlic, and honey in a small bowl. Stream in olive oil while whisking until emulsified. Season with salt and pepper.
  4. Pour dressing over the salad and toss for about 60 seconds until everything is well coated.
  5. Let sit for 5 minutes, then taste and adjust salt, pepper, or vinegar before serving.

Notes

Chop everything uniformly small for the best eating experience. Let the dressed salad sit for 5 minutes before serving so the vinaigrette soaks into all the ingredients. For meal prep, store undressed and dress right before serving.