Chopped Italian Recipe

Preheat and prepare bread

Preheat oven to 375°F (190°C). Spread the cubed bread in a single layer on a rimmed baking sheet.

In a small bowl, whisk together 2 tbs olive oil, dried oregano, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Drizzle the mixture over the bread cubes and toss with your hands or a spatula until evenly coated.

Bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool on the pan. Croutons will crisp more as they cool.

In a jar or small bowl combine 1/4 cup extra-virgin olive oil, 2 tbs red wine vinegar, Dijon mustard, honey, minced garlic, dried Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper.

Whisk briskly or shake in a tight-lidded jar until the dressing emulsifies and is smooth. Taste and adjust seasoning—add more vinegar for brightness or a pinch of salt if needed. Set aside at room temperature.

Prepare the greens: wash and very well dry the romaine lettuce (spin in a salad spinner or pat dry). Chop or roughly chop into bite-sized pieces to yield about 6 cups.

Dice the salami into 1/4-inch pieces (or slice into small matchsticks), and dice the provolone into similar-size cubes. Place both into a large mixing bowl.

Seed and dice the English cucumber to about 1/2-inch pieces and add to the bowl. Halve the cherry tomatoes and add along with the halved, pitted olives, sliced pepperoncini, and thinly sliced red onion.

Add the chopped romaine and chopped parsley to the bowl with the other salad ingredients.

Pour about three-quarters of the dressing over the salad (reserve some to offer at the table). Using salad tongs or two large spoons, toss the salad gently but thoroughly so the dressing coats all ingredients. Taste and add more dressing if desired.

Sprinkle the cooled herb croutons over the tossed salad and give a final gentle toss to distribute. Transfer to a serving bowl or divide among 4 plates.

Serve immediately, offering remaining dressing at the table. Leftover dressing can be refrigerated up to 5 days; croutons keep in an airtight container for 2–3 days.