Italian Chopped Salad

Heads up – you just met your new favorite salad recipe! My Italian chopped salad is fresh and filling, made with crisp romaine, sliced deli meat, provolone, and parmesan. This chopped Italian salad is guaranteed to win over a crowd (even the salad skeptics among us).

Course dinner, meal-prep, Salad

Cuisine Italian

Keyword Italian Chopped Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 301kcal

Author Erin Antoniak

Ingredients

Salad

1 head romaine chopped finely
1 can chickpeas drained
⅓ lb sliced salami *see note
⅓ lb sliced pepperoni
⅓ lb sliced provolone
1 small red onion sliced thin
1 small cucumber diced
1 cup roasted red peppers chopped
1 cup pepperoncini chopped
¾ cup grated parmesan cheese

Dressing:

½ cup olive oil
⅓ cup red wine vinegar
½ small shallot diced
2 tablespoon dijon mustard
2 tablespoon honey
2 cloves garlic minced
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper

Instructions

Prepare all salad ingredients by chopping and dicing as directed. For the meat, slice into thin strips and for the cheese, cut into chunks or thin strips.
Prepare dressing by whisking all dressing ingredients together in a large glass measuring cup.
In a large bowl, add chopped romaine, chickpeas, salami, pepperoni, provolone, red onion, cucumber, roasted red peppers, pepperoncini, and parmesan cheese.
Pour dressing over top of salad and toss to combine until dressing is evenly dispersed and salad is well mixed.
Serve!

Notes

Meat and cheese from deli counter - sliced like lunchmeat!

Nutrition