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Chopped Italian Salad Recipe

Name: Nate’s Italian Kitchen on Campbells Chopped Italian Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 cups Romaine lettuce; 2 cups Heirloom tomatoes; 8 oz Fresh mozzarella; 6 slices Salami (sliced, then quartered); 4 slices Capicola (sliced, then quartered); 6 slices Pepperoni (sliced, then quartered); 8 pieces Pepperoncini (mild pickled); 12 leaves Fresh basil leaves; 1 tsp Dried oregano; 0.25 cup Red onion; 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper; 0.5 cup Extra-virgin olive oil; 3 tbsp Red wine vinegar; 1 tbsp Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Honey; 1 clove Garlic clove (minced); 1 tsp Italian seasoning; 0.25 tsp Red pepper flakes; 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper

Inspired by Nate’s Italian Kitchen on Campbell

Time25m

Serves4

Fresh mozzarella, salami, capicola, pepperoni, heirloom tomatoes, pepperoncini, oregano, basil, romaine lettuce, house dressing

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Ingredients

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Salad

8 cups Romaine lettuce

2 cups Heirloom tomatoes

8 oz Fresh mozzarella

6 slices Salami (sliced, then quartered)

4 slices Capicola (sliced, then quartered)

6 slices Pepperoni (sliced, then quartered)

8 pieces Pepperoncini (mild pickled)

12 leaves Fresh basil leaves

1 tsp Dried oregano

1/4 cup Red onion

1/2 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

House Dressing

1/2 cup Extra-virgin olive oil

3 tbsp red wine vinegar

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

1 tsp Honey

1 clove Garlic clove (minced)

1 tsp Italian seasoning

1/4 tsp Red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Method

Salad

Prepare lettuce

Wash romaine lettuce thoroughly, spin or pat dry, then core and chop into roughly 1-inch pieces. Place in a large mixing bowl.

Prepare tomatoes

Core and cut heirloom tomatoes into 1-inch wedges or large dice depending on size. Add to bowl with lettuce.

Prepare cheeses and meats

Tear or dice fresh mozzarella into 3/4-inch pieces. Stack each type of deli meat (salami, capicola, pepperoni), slice into strips if needed and then quarter each slice into bite-sized pieces. Add mozzarella and meats to the bowl.

Prepare vegetables and herbs

Thinly slice red onion into half-moons (about 1/4 cup). Slice pepperoncini into rings, reserving 1–2 whole for garnish if desired. Roughly chiffonade basil leaves (stack, roll, thinly slice). Add onion, pepperoncini, and basil to the bowl.

Season salad

Sprinkle dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper evenly over the assembled salad ingredients. Toss gently to combine.

House Dressing

In a small bowl or jar, whisk together 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and the minced garlic until combined.

Slowly drizzle in 1/2 cup extra-virgin olive oil while whisking vigorously (or put lid on jar and shake) until the dressing emulsifies and thickens slightly.

Stir in 1 tsp Italian seasoning, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or acidity (add more honey for sweetness or more vinegar/lemon for brightness).

If dressing has separated, whisk or shake again before using.

To Serve

Just before serving, pour desired amount of house dressing over the salad (start with about 1/3 cup for 4 servings) and toss gently to coat all ingredients evenly. Add more dressing as needed to taste.

Transfer salad to a serving bowl or divide among plates. Garnish with a few whole pepperoncini and a small basil leaf on top. Serve immediately.