This is a salad, so don't get too hung up on the ingredients. If there's something you don't like, leave it out. If you love one ingredient more than others, add more. This is basically a guideline from my Italian family to yours.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Lunch, Main Course, Salad
Cuisine: American
Keyword: Italian Chopped Salad
Servings: 6main course servings
Author: Anna
Ingredients
12ouncesromaine lettuce, chopped. This should be about 5 to 6 cups
2Roma tomatoes, diced, see Gr8 Notes
½cupdiced red onion
3ounceshard salami, cut into small squares, about ¼"
3ouncesprovolone cheese, cut into small squares, about ¼". I use the hard sharp provolone, but feel free to use the softer sandwich slices.
14Castelvetrano olives, seeds removed and chopped, see Gr8 Notes
6pepperoncini, drained and chopped
3artichoke hearts, drained and diced. I use water packed, but if you only have oil packed, they'll work too.
freshly grated Parmesan cheese, to sprinkle on top
1 ½ouncesred wine vinegar, you can substitute lemon juice if you prefer. The flavor will be a bit different.
2largegarlic cloves, put through a garlic press, or crushed and diced. Use less or more depending on your taste.
1teaspoonsalt
¼teaspoonfreshly ground black pepper
Prevent your screen from going dark
Instructions
Toss all the salad ingredients together.
Start by pouring half the dressing on and tossing. Continue until the salad is dressed to your liking.
Serve, passing the Parmesan separately to sprinkle on top.
Dressing
Put dressing ingredients into a lidded jar or dressing shaker, seal the container and shake until emulsified. OR, use a whisk to emulsify the ingredients.
Notes
Gr8 Tip:
Tomatoes - Roma tomatoes are recommended because they tend to be less juicy than other types of tomatoes. If you cut your tomato open and discover that its rather juicy, simply remove the seeds and juice and proceed with chopping.Olives - To easily seed the olives I use my cherry pitter. It works like a charm!
Gr8 Do Ahead Tips:
The dressing can be made up to four days ahead of time. Refrigerate and bring to room temperature before using. You may need to re-shake it.