Chopped Salad Recipe

Prepare lettuce

Rinse the iceberg lettuce, dry thoroughly, remove core, then stack and finely chop into roughly 1/4-1/2 inch pieces to yield about 6 cups. Place in a large salad bowl.

Prep prosciutto

Stack prosciutto slices, roll them tightly, and slice crosswise into 1/4-inch ribbons. Scatter over the chopped lettuce.

Slice hearts of palm

Drain hearts of palm, pat dry, then slice into 1/4-inch rounds (or quarter rounds for longer pieces). Add to the bowl.

Cut onion and tomatoes

Peel and halve the red onion. Slice thinly into half-moons, then separate layers. Core and dice the tomatoes into medium (about 1/2-inch) pieces. Add both to the bowl.

Prep pepperoncini

Slice pepperoncini into rings, discarding seeds if you prefer less heat. Add to the salad bowl.

Add herbs

Roughly chop the parsley and sprinkle over the salad.

Shred provolone

Using a box grater or knife, shred or thinly slice sharp provolone to produce about 3 oz and sprinkle evenly over the top just before serving.

Peel and finely mince the garlic clove and place in a small bowl or jar.

Add the red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and black pepper to the garlic. Whisk to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add more salt or vinegar if desired.

If preparing ahead, store the dressing refrigerated in a sealed container for up to 3 days and bring to room temperature before use.

Pour about 3–4 tablespoons of dressing over the salad and toss gently to combine, coating ingredients evenly. Taste and add more dressing as needed (total dressing makes roughly 6 tbsp; use to taste).

Transfer to a serving platter or keep in the bowl. Top with the shredded provolone. Serve immediately so lettuce stays crisp.