Italian Chopped Salad
A bright and crunchy Italian chopped salad that is quick to prepare and perfect for any gathering.
Ingredients
Salad Ingredients
- 1 head romaine lettuce, chopped Choose compact heads without brown edges; double-rinse and dry.
- 1 cup cherry tomatoes, halved Choose firm, glossy tomatoes for best flavor.
- 1 each cucumber, diced
- 1 each bell pepper, diced
- 1 cup red onion, finely chopped Soak in cold water for 5–10 minutes to soften the bite.
- 1 cup salami, diced Mild Genoa or spicy soppressata work well.
- 1/2 cup black olives, sliced
- 1/4 cup grated Parmesan cheese Toast lightly for extra flavor, if desired.
Dressing Ingredients
- 2 tablespoons olive oil Use good extra-virgin olive oil for best flavor.
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- to taste salt and pepper Use quality salt and freshly ground black pepper.
Instructions
Preparation
- Chop the romaine into bite-sized pieces and add it to a large mixing bowl.
- Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.
- Toss all the chopped vegetables into the bowl with the diced salami, sliced black olives, and grated Parmesan.
- Pro Tip: Use a wide, shallow bowl to toss without crushing ingredients.
Make the Dressing
- Whisk together the olive oil, red wine vinegar, and Italian seasoning in a small bowl.
- Season with salt and pepper to taste, adjusting acidity or oil as needed.
- Pro Tip: A pinch of sugar can enhance the dressing's flavor if needed.
Dress the Salad
- Drizzle the dressing over the assembled salad in a steady stream.
- Gently toss to coat everything evenly without bruising the tomatoes.
- Pro Tip: Add dressing gradually to prevent over-saturation.
Serve
- Serve immediately for the crispiest texture or refrigerate for up to an hour.
- Pro Tip: If chilling, loosely cover to avoid sogginess.
Notes
Store leftovers without dressing for up to 2 days. This salad does not freeze well; however, you can freeze diced salami or dressing separately.