Chefs Salad Recipe
Tossed salad with fresh cold cuts & feta cheese.
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Ingredients
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Salad base
Cold cuts & cheeses
Toppings & extras
Dressing (classic Italian vinaigrette)
Method
Salad base
- 1
Prepare greens and vegetables
Wash and dry the romaine, iceberg and baby spinach thoroughly. Chop or tear the romaine and iceberg into bite-size pieces and place in a large salad bowl. Add the baby spinach. Halve the cherry tomatoes, peel/seed the cucumber and slice into half-moons, and thinly slice the red onion. Add tomatoes, cucumber and onion to the bowl.
Cold cuts & cheeses
- 2
Prepare proteins and cheeses
Stack the deli slices and cut into 1/2-inch strips or bite-size pieces. Julienne the salami and cube the provolone or Swiss. Crumble the feta into small pieces. Add all cold cuts and cheeses to the salad bowl, distributing them evenly over the greens and vegetables.
Toppings & extras
- 3
Add eggs, olives and extras
Quarter the hard-boiled eggs and arrange them on top of the salad. Pit and halve the olives if not already pitted, slice the pepperoncini, and sprinkle them over the salad. Add croutons if using. Finish with chopped fresh parsley as garnish.
Dressing (classic Italian vinaigrette)
- 4
Make the vinaigrette
In a small bowl or jar combine red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey (or sugar), salt and black pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking (or add and shake vigorously in the jar) until the dressing is emulsified and slightly thickened. Taste and adjust salt, pepper or honey as needed.
- 5
Dress and toss
Just before serving, drizzle about half to two-thirds of the vinaigrette over the salad (start with 2 tbs and add more to taste). Gently toss the salad with salad tongs to coat the ingredients evenly. If serving family-style, place remaining dressing on the table. Top with remaining crumbled feta if desired and serve immediately.