Description
This Italian Chopped Salad is a vibrant and flavorful mix of fresh greens, salami, olives, and parmesan cheese, tossed in a tangy homemade dressing. Ready in just 10 minutes, this salad is perfect for a quick, refreshing meal or side dish with a delightful combination of textures and Mediterranean-inspired flavors.
Ingredients
Scale
Dressing
- 1/4 cup Extra-Virgin Olive Oil (can use avocado oil)
- 2 tablespoons Red Wine Vinegar (substitute with lemon juice if desired)
- 1 tablespoon Dijon Mustard (increase for a stronger flavor)
- 1 teaspoon Dried Oregano (fresh oregano can be swapped in)
- 1 teaspoon Garlic Powder (fresh minced garlic for bolder flavor)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Ground Black Pepper (freshly cracked is preferred)
Salad
- 2 cups Iceberg Lettuce (can substitute with romaine or mixed greens)
- 2 cups Romaine Lettuce (any leafy green can work)
- 1 cup Persian Cucumbers (alternatives are regular cucumbers or bell peppers)
- 6 oz Salami (turkey salami for a lighter option)
- 1 cup Garbanzo Beans (black beans make a good alternative)
- 1/2 cup Kalamata Olives (green olives can replace this)
- 1 cup Diced Tomatoes (cherry tomatoes add a lovely burst of flavor)
- 1/2 cup Grated Parmesan Cheese (nutritional yeast is a vegan alternative)
Instructions
- Preparation. Gather all salad and dressing ingredients to have everything ready for assembling.
- Make the Dressing. In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, sea salt, and ground black pepper until well combined and smooth.
- Chop Ingredients. Finely chop the iceberg lettuce, romaine lettuce, Persian cucumbers, and salami into bite-sized pieces to ensure easy eating and good texture in every bite.
- Combine Salad Components. In a large mixing bowl, combine the chopped lettuces, cucumbers, salami, garbanzo beans, kalamata olives, diced tomatoes, and grated parmesan cheese, mixing gently to distribute evenly.
- Add Dressing & Toss. Pour the prepared dressing over the salad and toss gently but thoroughly until all ingredients are well coated with the flavorful dressing.
- Serve. Taste the salad and adjust with additional parmesan cheese if desired. Serve immediately for the freshest taste and optimal texture.
Notes
- For a lighter version, use turkey salami and substitute nutritional yeast for parmesan to make it vegan.
- You can swap Persian cucumbers with regular cucumbers or bell peppers based on availability.
- Use fresh oregano and minced garlic for a more vibrant flavor in the dressing.
- Salad is best served immediately but can be refrigerated for up to 2 hours for later consumption.
- Feel free to add other vegetables like bell peppers or red onions for extra crunch and flavor.
