Description
A vibrant and flavorful Italian Chopped Salad featuring a medley of fresh Romaine lettuce, cherry tomatoes, cucumbers, olives, pepperoncini, roasted red peppers, and a delightful combination of mozzarella and salami, all tossed in a tangy red wine vinaigrette seasoned with oregano and garlic powder. This no-cook salad is perfect as a light lunch or a refreshing side dish.
Ingredients
Scale
Salad Ingredients
- 2 cups Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup pepperoncini, sliced
- 1/4 cup roasted red peppers, sliced
- 1/2 cup mozzarella cheese, cubed
- 1/4 cup salami, chopped
- 1/4 cup Parmesan cheese, grated
Vinaigrette Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Vegetables and Meats: Thoroughly wash all fresh produce under cold running water. Dry the Romaine lettuce completely, then chop into bite-sized pieces and place into a large bowl. Halve the cherry tomatoes and add to the bowl. Peel and dice the cucumber, adding it to the mixture. Peel and thinly slice the red onion, then add it to the bowl. Drain, pit, and slice Kalamata olives, then add. Slice pepperoncini and roasted red peppers and incorporate them as well. Cube the mozzarella and chop the salami into bite-sized pieces, then add both to the salad bowl.
- Make the Vinaigrette: In a small bowl, whisk together olive oil and red wine vinegar until blended. Add dried oregano, garlic powder, salt, and black pepper; whisk again to incorporate all seasonings evenly.
- Toss the Salad: Pour the vinaigrette over the assembled salad ingredients in the large bowl. Using salad servers or large utensils, gently toss the salad to ensure all ingredients are evenly coated with the dressing, making sure to mix thoroughly from the bottom up.
- Finish and Serve: Sprinkle the grated Parmesan cheese over the top of the tossed salad. Serve immediately for optimal freshness and flavor.
Notes
- For best flavor, use fresh and crisp Romaine lettuce.
- Adjust the amount of pepperoncini if you prefer less heat.
- This salad is best served immediately to maintain texture and freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but salad may wilt over time.
- For a vegetarian version, omit the salami or substitute with plant-based alternatives.
