Italian Chopped Salad Recipe

Romaine lettuce: Crisp and refreshing, it forms the base of the salad.

Cherry tomatoes: Sweet and juicy, they add a burst of color and flavor.

Cucumber: Adds a cool, crunchy texture to the salad.

Red onion: Provides a sharp, tangy bite that balances the other flavors.

Kalamata olives: These briny olives add a rich, savory depth.

Pepperoncini: Tangy and slightly spicy, they give the salad a zesty kick.

Salami: Adds a savory, meaty element to the salad.

Provolone cheese: Creamy and slightly sharp, it complements the other ingredients.

Red wine vinegar: Provides acidity and tang to the dressing.

Olive oil: The base of the dressing, it adds richness and smoothness.

Oregano: A classic Italian herb that adds earthy flavor.

Garlic: Adds a pungent, aromatic element to the dressing.

Salt: Enhances the flavors of the salad.

Black pepper: Adds a hint of heat and depth to the dressing.

When preparing the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. This will help to mellow out their sharpness and make them more palatable.

• romaine lettuce - Substitute with mixed greens: Mixed greens provide a similar crunchy texture and fresh flavor.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a great alternative.

• diced cucumber - Substitute with zucchini: Zucchini offers a similar crunch and mild flavor.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of red onions.

• kalamata olives - Substitute with black olives: Black olives have a similar briny taste and texture.

• pepperoncini - Substitute with banana peppers: Banana peppers provide a similar tangy and slightly spicy flavor.

• diced salami - Substitute with diced turkey pepperoni: Turkey pepperoni offers a similar savory flavor with less fat.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella has a mild flavor and similar texture.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and mild flavor.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbaceous flavor.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar garlic flavor in a more convenient form.

• salt - Substitute with sea salt: Sea salt offers a similar salty taste with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the black specks.

• To keep your Italian Chopped Salad fresh and crisp, store the romaine lettuce separately from the other ingredients. Place the chopped romaine in a large, airtight container lined with paper towels to absorb excess moisture.

• For the cherry tomatoes, cucumber, red onion, kalamata olives, pepperoncini, salami, and provolone cheese, mix them together in another airtight container. This prevents the lettuce from getting soggy.

• Store the dressing in a small jar or container with a tight-fitting lid. Shake well before using. Keep it in the refrigerator and use within 3-4 days for the best flavor.

• When ready to serve, combine the romaine lettuce with the other salad ingredients and pour the dressing over the top. Toss to coat evenly.

• If you need to prepare the salad ahead of time, you can chop all the ingredients and store them separately as described. Assemble and dress the salad just before serving to maintain its freshness.

• To freeze the salami and provolone cheese, place them in separate freezer bags or airtight containers. Label with the date and freeze for up to 2 months. Thaw in the refrigerator before adding to the salad.

• Avoid freezing the romaine lettuce, cherry tomatoes, cucumber, red onion, kalamata olives, and pepperoncini as they do not freeze well and can become mushy upon thawing.

• For a quick meal prep, portion out individual servings of the salad ingredients (excluding the romaine lettuce) into small containers. Store the romaine separately and combine just before eating.

• Separate the romaine lettuce and other fresh vegetables from the rest of the salad. This will prevent them from wilting or becoming soggy during reheating.

• Place the diced salami and provolone cheese in a microwave-safe dish. Heat on medium power for 30-second intervals until warmed through. Be careful not to overheat the cheese, as it can become too melty.

• If you prefer, you can also reheat the salami and cheese in a skillet over medium heat. Stir occasionally until they are warmed to your liking.

• While the proteins and cheese are warming, keep the cherry tomatoes, cucumber, red onion, kalamata olives, and pepperoncini at room temperature. This will ensure they maintain their fresh and crisp texture.

• Once the heated ingredients are ready, combine them back with the fresh vegetables. Drizzle with the red wine vinegar and olive oil dressing, and toss to coat evenly.

• Serve immediately and enjoy your revitalized Italian chopped salad!

• Large bowl: for combining all the salad ingredients together

• Small bowl: for whisking together the dressing ingredients

• Whisk: to mix the dressing ingredients until well combined

• Chef's knife: for chopping the romaine lettuce, dicing the cucumber, salami, and provolone cheese, and slicing the red onion and pepperoncini

• Cutting board: to provide a stable surface for chopping and slicing the ingredients

• Measuring cups: to measure out the cherry tomatoes, cucumber, kalamata olives, pepperoncini, salami, and provolone cheese

• Measuring spoons: to measure out the red wine vinegar, olive oil, dried oregano, salt, and black pepper

• Garlic press: for mincing the garlic clove

• Salad tongs: to toss the salad and coat it evenly with the dressing

Pre-chop ingredients: Prepare romaine lettuce, cherry tomatoes, cucumber, red onion, kalamata olives, pepperoncini, salami, and provolone cheese in advance and store them in airtight containers.

Use a food processor: Quickly dice and slice vegetables like cucumber and red onion using a food processor to save time.

Make dressing ahead: Whisk together red wine vinegar, olive oil, dried oregano, minced garlic, salt, and black pepper and store in the fridge.

Batch prep: Double the recipe and store extra servings in the fridge for quick meals throughout the week.