Cap's Chopped Italian Recipe
Fresh chopped lettuce, tomatoes, provolone cheese, salami, capicola, prosciuttini, black olives, and red wine vinaigrette.
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Ingredients
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Salad base
Proteins and cheese
Add-ins
Dressing and seasonings
Method
Salad base prep
- 1
Rinse the romaine lettuce, pat dry, and chop into bite-sized pieces to yield about 6 cups.
- 2
Rinse tomatoes and dice into uniform pieces to yield about 2 cups.
Proteins and cheese prep
- 3
Cube or crumble provolone cheese to about 1 cup.
- 4
Dice salami to about 1 cup.
- 5
Dice capicola to about 1 cup.
- 6
Tear Prosciuttini into bite-sized pieces to total about 1 cup.
Add-ins prep
- 7
Slice black olives to about 1 cup.
Dressing and assembly
- 8
In a large salad bowl, combine the chopped lettuce, diced tomatoes, provolone, salami, capicola, prosciuttini, and olives.
- 9
Drizzle 80 ml of red wine vinaigrette over the salad; toss gently to coat.
- 10
Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to distribute.
- 11
Taste and adjust seasoning or dressing as desired.
- 12
Let stand 5–10 minutes to meld flavors, then serve.