Italian Chop Recipe

Name: Lynora's Italian Restaurants Italian Chop Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups Romaine lettuce, trimmed and chopped; 4 oz Soppressata, thinly sliced and cut into strips; 4 oz Cooked ham (or deli ham), thinly sliced and cut into strips; 1 cup Parmigiano-Reggiano, shaved; 1 large Tomato, medium, seeded and cut into wedges; 1 small Red onion, thinly sliced; 1 medium English cucumber, halved lengthwise and thinly sliced; 1 cup Kalamata olives, pitted and halved; 8 leaves Fresh basil leaves, torn (optional); 1 tsp Freshly ground black pepper; 1 tsp Kosher salt; 1 cup Extra-virgin olive oil; 3 tbs Red wine vinegar; 1 tsp Dijon mustard; 1 clove Garlic, minced; 1 tsp Honey or sugar; 1 tsp Dried oregano; 1 tsp Red pepper flakes (optional); 1 tsp Salt; 0.5 tsp Freshly ground black pepper

Inspired by Lynora's Italian Restaurant

Time20m

Serves4

Romaine, soppressata, ham, shaved parmigiano, tomato, onion, cucumber, olives, red wine vinaigrette

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Ingredients

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Salad

6 cups Romaine lettuce, trimmed and chopped

4 oz Soppressata, thinly sliced and cut into strips

4 oz Cooked ham (or deli ham), thinly sliced and cut into strips

1 cup Parmigiano-Reggiano, shaved

1 large Tomato, medium, seeded and cut into wedges

1 small Red onion, thinly sliced

1 medium English cucumber, halved lengthwise and thinly sliced

1 cup Kalamata olives, pitted and halved

8 leaves Fresh basil leaves, torn (optional)

1 tsp Freshly ground black pepper

1 tsp Kosher salt

Red Wine Vinaigrette

1 cup Extra-virgin olive oil

3 tbs red wine vinegar

1 tsp Dijon mustard

1 clove Garlic, minced

1 tsp Honey or sugar

1 tsp Dried oregano

1 tsp Red pepper flakes (optional)

1 tsp Celtic sea salt

1/2 tsp Freshly ground black pepper

Method

Salad

Prepare produce and meats

Wash and dry the romaine and place it in a large salad bowl. Trim any tough core and chop into bite-sized pieces. Seed the tomato by cutting out the core and squeezing or scooping seeds, then cut into 6–8 wedges. Thinly slice the red onion and soak in cold water for 5 minutes if you want milder onion flavor; drain and pat dry. Halve the cucumber lengthwise and slice thin. Slice soppressata and ham into 1/4-inch strips if not already sliced. Tear basil leaves if using.

Combine the chopped romaine, tomato wedges, sliced cucumber, red onion, halved olives, soppressata strips, and ham strips in the large salad bowl. Toss gently to distribute ingredients evenly.

Add the shaved Parmigiano-Reggiano over the top and season the salad with the measured kosher salt and 1 tsp freshly ground black pepper (adjust to taste). Wait to toss with dressing until ready to serve to keep cheese visible and prevent wilting.

Red Wine Vinaigrette

Make the vinaigrette

In a jar or small bowl combine the red wine vinegar, Dijon mustard, minced garlic, honey (or sugar), dried oregano, red pepper flakes (if using), 1 tsp salt, and 1/2 tsp black pepper. Whisk until well blended. While whisking continuously, slowly stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a little more vinegar if you prefer brighter acidity or a pinch more honey for balance.

If using a jar, secure the lid and shake vigorously for 20–30 seconds until thoroughly emulsified.

Assembly & Serving

Just before serving, drizzle about 3–4 tablespoons of the red wine vinaigrette over the salad (reserve extra dressing on the side). Gently toss the salad to coat evenly, taking care not to bruise the romaine or break up the tomato wedges.

Taste and adjust: add more dressing, salt, or pepper as desired. Transfer to a serving platter or divide among plates.

Garnish with additional Parmigiano shavings and torn basil leaves, if using. Serve immediately.