Italian Chop Salad Recipe

Prep the greens

Trim and rinse hearts of romaine. Dry thoroughly and chop into roughly 1-inch pieces to yield about 4 cups packed. Place in a large salad bowl.

Prepare the meats

Stack the Italian dry salami and soppressata slices and roll or stack them tightly. Slice crosswise into 1/4-inch ribbons or small bite-size strips. Scatter evenly over the chopped romaine.

Prepare the vegetables and brined items

Drain banana peppers, peppadews and marinated artichoke hearts well. Slice banana peppers into 1/4-inch rings if whole. Quarter the artichoke hearts if large. Halve or quarter kalamata olives if preferred. Add banana peppers, peppadews, artichokes, and olives to the bowl with the greens and meats.

Add cheese and aromatics

Crumble feta over the assembled salad. Add the thinly sliced red onion and chopped parsley, if using. Toss gently to combine just enough that ingredients are evenly distributed but not mashed.

In a jar or small bowl combine red wine vinegar, Dijon mustard, honey (or sugar), minced garlic, dried oregano, crushed red pepper flakes, kosher salt, and black pepper. Whisk briefly to dissolve the salt and mustard.

While whisking constantly, slowly stream in the extra-virgin olive oil to emulsify the dressing. Alternatively, close the jar and shake vigorously for 30 seconds. Taste and adjust seasoning: add more salt, vinegar (1 tsp at a time), or honey to balance acidity and sweetness.

Pour about half of the dressing over the salad and toss gently to coat. Serve remaining dressing on the side for guests to add more as desired.