American
Italian Chopped Salad
Romaine, radicchio, chickpeas, provolone, salami, pepperoncini, tomato, and red onion tossed with bold oregano vinaigrette.
6 servings · 25 minutes prep
Ingredients
Ingredients
- 1 romaine heart, chopped
- 1 small radicchio, chopped
- 1 can (15 ounces/425 g) chickpeas, rinsed and well drained
- 4 ounces (115 g) provolone, diced
- 3 ounces (85 g) Genoa salami, diced
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup sliced pepperoncini
- 1/4 small red onion, thinly sliced
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tablespoons (45 ml) red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 small garlic clove, grated
- 1/2 teaspoon fine sea salt
- Black pepper
Directions
Method
- Whisk oil, vinegar, Dijon, oregano, garlic, salt, and pepper.
- Combine the chickpeas, pepperoncini, provolone, salami, tomatoes, and onion in a large cold bowl. Toss with about half the dressing.
- Fold in the romaine and radicchio, adding only enough remaining dressing to gloss the greens. Serve any unused dressing alongside.
