Italian Chopped Salad (full) Recipe

Name: Yats Italian Chopped Salad (Full) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 cups Romaine lettuce; 6 oz Hard salami, julienned or small dice; 4 oz Provolone cheese, small cubes; 1 cup Pepperoncini, sliced into rings; 1 cup Cremini or white mushrooms, thinly sliced; 3 oz Green (castelvetrano or manzanilla) olives, pitted and halved; 1 small Red onion, thinly sliced; 1 cup Croutons (store-bought or homemade); 2 tbsp Fresh flat-leaf parsley, chopped (optional garnish); 0.75 cup Extra-virgin olive oil; 0.25 cup Red wine vinegar; 1 tsp Dijon mustard; 1 clove Garlic, finely minced; 1 tsp Honey or sugar; 1 tsp Dried oregano; 1 tsp Salt; 0.5 tsp Black pepper, freshly ground; 0.25 tsp Red pepper flakes (optional)

Inspired by Yats

Time20m

Serves4

Romaine, salami, pepperoncini, provolone, mushrooms, green olives, red onion, croutons, & red wine vinaigrette.

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Ingredients

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Salad

8 cups Romaine lettuce

6 oz Hard salami, julienned or small dice

4 oz Provolone cheese, small cubes

1 cup Pepperoncini, sliced into rings

1 cup Cremini or white mushrooms, thinly sliced

3 oz Green (castelvetrano or manzanilla) olives, pitted and halved

1 small Red onion, thinly sliced

1 cup Croutons (store-bought or homemade)

2 tbsp Fresh flat-leaf parsley, chopped (optional garnish)

Red Wine Vinaigrette

3/4 cup Extra-virgin olive oil

1/4 cup red wine vinegar

1 tsp Dijon mustard

1 clove Garlic, finely minced

1 tsp Honey or sugar

1 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/4 tsp Red pepper flakes (optional)

Method

Salad

Prep vegetables and cheese

Wash and thoroughly dry romaine lettuce. Chop or slice into 1/2-inch wide ribbons and place into a large mixing bowl. Thinly slice the mushrooms and red onion. Cube or thinly slice provolone into bite-sized pieces and add to the bowl.

Prep meats and olives

Julienne or small-dice the salami and add to the bowl. Pit the olives if necessary and halve them, then add to the bowl along with the sliced pepperoncini.

Assemble salad

Add croutons and chopped parsley (if using) to the bowl. Toss gently to combine so ingredients are evenly distributed and ready to be dressed.

Red Wine Vinaigrette

In a medium bowl or jar, combine red wine vinegar, Dijon mustard, minced garlic, honey (or sugar), dried oregano, salt, pepper and red pepper flakes (if using). Whisk briefly to emulsify the mustard into the vinegar.

Slowly stream in the extra-virgin olive oil while whisking vigorously until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper, or a splash of vinegar if you prefer brighter acidity.

If preparing ahead, store the vinaigrette in a sealed jar in the refrigerator for up to 5 days. Bring to room temperature and re-emulsify by shaking or whisking before using.

Dress the salad: Pour about 1/3 to 1/2 cup of the vinaigrette over the salad (start with less; you can add more), then toss gently but thoroughly to coat all components. Taste and add additional dressing if needed. Serve immediately so croutons remain crunchy.