Ingredients:

  • 6 cups Romaine lettuce, chopped
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Red onion, finely diced
  • 1 cup Cucumber, diced
  • 1 cup Bell pepper (any color), diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 ounces Salami, thinly sliced and diced
  • 4 ounces Provolone cheese, diced
  • 1/4 cup Pepperoncini peppers, sliced (optional)
  • 1/4 cup Artichoke hearts, quartered
  • 1/2 cup Chickpeas or Cannellini Beans, drained and rinsed (optional)
  • 1/4 cup Extra virgin olive oil
  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Lemon juice, freshly squeezed
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Dried basil
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Prepare the Vinaigrette: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, basil, garlic powder, red pepper flakes (if using), salt, and pepper. Taste and adjust seasonings as needed.
  2. Chop the Vegetables: Chop the lettuce, tomatoes, red onion, cucumber, and bell pepper into bite-sized pieces.
  3. Prepare the Other Ingredients: Dice the salami and provolone cheese. Halve the olives and slice the pepperoncini (if using). Quarter the artichoke hearts.
  4. Assemble the Salad: In a large mixing bowl, combine the chopped lettuce, tomatoes, red onion, cucumber, bell pepper, olives, salami, provolone, pepperoncini (if using), artichoke hearts, and chickpeas.
  5. Dress the Salad: Pour the Italian vinaigrette over the salad and toss gently to coat evenly. The perfect Italian Chopped Salad.
  6. Serve Immediately: For best results, serve the salad immediately after dressing.