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.
Equipment
- Large mixing bowl
- Small jar with lid or small bowl
- Chef's knife
- Cutting board
- Salad tongs
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
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
-
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 minIf 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. -
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 minA salad spinner is highly recommended for drying the greens. -
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 minChop all ingredients to a roughly uniform size so you get a little bit of everything in each bite. -
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 minStart with half the dressing, toss, and add more to your preference to avoid over-dressing the salad.
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.