ITALIAN CHOPPED SALAD

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 Salami, provolone, and romaine are chopped, and a traditional Italian dressing is used to combine them with chickpeas, artichokes, tomatoes, hearts of palm, and olives.

TRY THIS EXTRA TASTY ITALIAN CHOPPED SALAD, WHICH IS ONE OF OUR MOST REQUESTED SALAD RECIPES!

I'll be clear right away: this salad requires some chopping, but I presume you knew that going into it since it's a traditional chopped salad. But it's well worth it; this salad is a delectable delicacy that consistently receives acclaim. In fact, it's one of the salad dishes we've received the most requests for.

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There are many reasons why I adore this recipe, but its superb make-ahead qualities take the cake. With the exception of the romaine, tomatoes, and radicchio, you may prepare the salad dressing and chop everything else in advance. When you're finished, put the ingredients in airtight containers in a cooler. Once you get to the cottage or your weekend destination, this makes putting the dish together and dressing the salad a breeze. This delicious meal is ready to serve in no time.

ITALIAN CHOPPED SALAD INGREDIENTS






  • ½ cup celery, chopped
  • ½ cup baby cucumbers, chopped
  • ¼ cup black olives, pitted and halved
  • ½ a red onion, thinly sliced
  • 1 cup roasted artichokes, chopped
  • 1 14oz. can hearts of palm, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 cup chickpeas
  • 1 cup salami with fennel, cubed
  • 1 cup provolone, cubed
  • 1 head romaine lettuce, washed and chopped
  • 1 head radicchio, chopped
  • 1 cup cherry tomatoes, halved
  • For the dressing:
  • ½ cup extra virgin, extra light olive oil
  • 4 tablespoons red wine vinegar
  • 2 garlic cloves, finely chopped
  • 2 teaspoons dry mustard
  • 1 teaspoon dried oregano, finely chopped
  • 1 teaspoon dried thyme, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

THE TOSS

It's simple enough to make this salad, but wait till you see what happens when a great dressing meets the ideal medley of flavorful ingredients. Taste your chopped salad after dressing it, then season with additional dressing, salt, and pepper as desired. To allow the flavors to melt and blend, you can also let the salad sit before serving.

Don't worry if you have leftovers; the salad will still taste great the next day, if not even better. This dish will feed six or more people. We like to serve it with a cool glass of Pinot Grigio and our ROASTED GARLIC CHEESE BREAD. Try our HOMEMADE TIRAMISU for dessert; it's amazing.

DIRECTIONS

  1. Except for the romaine, radicchio, and cherry tomatoes, chop everything. Add the chopped items to a container that is airtight.
  2. Shake vigorously after adding all of the dressing's components to a sealed container. Ensure refrigeration.
  3. Place all of the finely chopped ingredients into a sizable salad dish to be served. Add the chopped radicchio, romaine, and cherry tomatoes to the bowl. Toss in the desired amount of dressing before serving.

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