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Classic Italian-American Chopped Salad

A crisp, hearty, and tangy salad packed with iceberg lettuce, radicchio, cured salami, sharp provolone, and chickpeas, all tossed in a zesty homemade red wine vinaigrette. Perfect for a quick lunch or meal-prep.

Classic Italian-American Chopped Salad
Prep 20 min Total 20 min Level Easy
Serves 4

Ingredients

Red Wine Vinaigrette

  • 0.33 cup Extra virgin olive oil — High quality for best flavor
  • 3 tablespoons Red wine vinegar
  • 1 clove Garlic — Minced or grated
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dijon mustard — Helps emulsify the dressing
  • 0.5 teaspoon Kosher salt — Adjust to taste
  • 0.25 teaspoon Black pepper — Freshly ground

Salad Base

  • 1 head Iceberg lettuce — Cored and chopped into bite-sized pieces
  • 0.5 head Radicchio — Cored and finely shredded
  • 4 ounces Genoa salami — Diced into small cubes or strips
  • 4 ounces Provolone cheese — Diced into small cubes
  • 1 can (15 oz) Chickpeas (Garbanzo beans) — Drained and rinsed well
  • 0.5 cup Sliced pepperoncinis — Drained
  • 1 cup Cherry tomatoes — Halved or quartered
  • 0.25 cup Red onion — Finely diced

Instructions

  1. In a small jar with a tight-fitting lid, combine the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, kosher salt, and black pepper. Shake vigorously until the dressing is well combined and emulsified.

    ~5 min
    If you don't have a jar, whisk the ingredients together in a small bowl, adding the olive oil in a slow stream at the end.

  2. Wash and thoroughly dry the iceberg lettuce, radicchio, and cherry tomatoes to ensure the dressing adheres well to the salad and doesn't become watery.

    ~5 min
    A salad spinner is highly recommended for drying the greens.

  3. In a large mixing bowl, combine the chopped iceberg lettuce, shredded radicchio, diced salami, diced provolone, rinsed chickpeas, pepperoncinis, halved cherry tomatoes, and diced red onion.

    ~8 min
    Chop all ingredients to a roughly uniform size so you get a little bit of everything in each bite.

  4. Drizzle the prepared vinaigrette over the salad. Use salad tongs to toss everything together until the ingredients are evenly distributed and lightly coated with the dressing.

    ~2 min
    Start with half the dressing, toss, and add more to your preference to avoid over-dressing the salad.
Nutrition
485
Calories
18
Protein (g)
22
Carbs (g)
38
Fat (g)
11
Sat. Fat (g)
6
Fiber (g)
6
Sugar (g)
1150
Sodium (mg)
45
Cholesterol (mg)
Equipment
  • Large mixing bowl
  • Small jar with lid or small bowl
  • Chef's knife
  • Cutting board
  • Salad tongs
Tips & Storage
  • For meal prep, layer the ingredients in a large container or individual mason jars: dressing at the bottom, then chickpeas, tomatoes, pepperoncinis, onions, salami, provolone, and finally the greens on top. Toss right before eating.
  • Soak the diced red onions in cold water for 10 minutes before adding to the salad to remove their harsh bite.
  • Add a spoonful of the pepperoncini brine to the vinaigrette for an extra tangy kick.
  • Storage: Store undressed salad components in an airtight container in the refrigerator for up to 4 days. Keep the dressing in a separate jar. If the salad is already dressed, it is best consumed within 24 hours to prevent the greens from becoming soggy.
Tags
chopped salad crisp gluten_free hearty iceberg lettuce italian-american lunch meal-prep no-cook nut_free party potluck provolone quick radicchio salad salami side dish summer tangy

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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