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Restaurants›Sweet Tomatoes Pizza (Newton Centre)›Italian Chopped Salad Recipe

Italian Chopped Salad Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Italian Chopped Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups Romaine lettuce; 2 cups Iceberg lettuce (optional for crunch); 2 oz Mortadella, thinly sliced and chopped; 2 oz Genoa salami, thinly sliced and chopped; 2 oz Capicola (or prosciutto cotto), thinly sliced and chopped; 1 cup Provolone cheese, diced; 1 tbs Parmesan cheese, grated; 1 cup Roma (plum) tomatoes, seeded and diced; 1 cup Roasted red peppers (jarred), drained and sliced into strips; 1 cup Pickled red onions, thinly sliced; 6 pieces Pepperoncini, sliced (mildly spicy); 1 cup Chickpeas (garbanzo beans), drained and rinsed; 1 tbs Kalamata or Niçoise olives, pitted and halved (optional); 2 tbs Fresh flat-leaf parsley, chopped; 0.5 tsp Salt; 0.25 tsp Black pepper, freshly ground; 0.75 cup Extra-virgin olive oil; 0.25 cup Red wine vinegar; 1 tsp Dijon mustard; 1 clove Garlic, finely minced; 0.5 tsp Honey or agave (optional, to balance acidity); 0.5 tsp Dried oregano; 0.5 tsp Salt; 0.25 tsp Black pepper

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time25m

Serves4

Romaine, Italian meats, pepperoncini, roma tomatoes, pickled red onions, roasted red peppers, chickpeas, provolone + parmesan. Red wine vinaigrette served on the side.

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Ingredients

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Salad

6 cups Romaine lettuce

2 cups Iceberg lettuce (optional for crunch)

2 oz Mortadella, thinly sliced and chopped

2 oz Genoa salami, thinly sliced and chopped

2 oz Capicola (or prosciutto cotto), thinly sliced and chopped

1 cup Provolone cheese, diced

1 tbs Parmesan cheese, grated

1 cup Roma (plum) tomatoes, seeded and diced

1 cup Roasted red peppers (jarred), drained and sliced into strips

1 cup Pickled red onions, thinly sliced

6 pieces Pepperoncini, sliced (mildly spicy)

1 cup Chickpeas (garbanzo beans), drained and rinsed

1 tbs Kalamata or Niçoise olives, pitted and halved (optional)

2 tbs Fresh flat-leaf parsley, chopped

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Red Wine Vinaigrette (served on side)

3/4 cup Extra-virgin olive oil

1/4 cup red wine vinegar

1 tsp Dijon mustard

1 clove Garlic, finely minced

1/2 tsp Honey or agave (optional, to balance acidity)

1/2 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Salad

Prepare lettuces

Wash romaine (and iceberg, if using) thoroughly. Spin or pat dry, then chop into roughly 1/2-inch pieces to yield about 8 cups combined. Place in a large mixing bowl.

Prep meats and cheeses

Stack the thinly sliced Italian meats and slice into short 1/2-inch ribbons. Chop ribbons into bite-sized pieces and add to the bowl. Dice provolone into small 1/4-inch cubes and add to the bowl. Grate the parmesan and reserve for finishing.

Prepare vegetables & legumes

Seed and dice roma tomatoes and add to the bowl. Drain and slice roasted red peppers into 1/4-inch strips and add. Drain and rinse chickpeas, then add to the bowl. Add sliced pepperoncini and pickled red onions. If using olives, halve and add them. Add chopped parsley.

Season salad

Sprinkle the salad with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently to combine all ingredients evenly. Do not dress the salad; keep it tossed but dry since vinaigrette will be served on the side.

Portioning

Divide the chopped salad evenly into 4 bowls or plates, leaving room on the side for dressing.

Finish

Sprinkle each portion with a light dusting (about 1/4 teaspoon total per portion) of grated Parmesan just before serving, or pass the Parmesan so diners can add to taste.

Red Wine Vinaigrette

In a small bowl or jar, combine 1/4 cup red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon honey (if using). Whisk briefly to combine.

While whisking continuously, slowly stream in 3/4 cup extra-virgin olive oil until the vinaigrette emulsifies and thickens slightly. If using a jar, add oil, seal, and shake vigorously until combined.

Taste and adjust seasoning — add more salt, pepper or a splash of vinegar if you prefer brighter acidity. Transfer to a small serving pitcher or individual ramekins and serve chilled or at room temperature alongside the salad.

To serve: allow each diner to drizzle roughly 1 to 2 tablespoons vinaigrette over their portion (about 1 to 2 tbsp per serving) and toss just before eating to keep salad crisp.