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Italian Chopped Salad

ITALIAN CHOPPED SALAD
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Easy Italian Chopped Salad recipe. Zesty, fresh flavors.

Ingredients

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  • 1 head Romaine Lettuce, finely chopped
  • 1 cup Cherry Tomatoes, halved
  • 1/2 Red Onion, thinly sliced
  • 1/2 Cucumber, diced
  • 1 Bell Pepper (yellow or orange), diced
  • 4 ounces Genoa Salami, sliced and chopped
  • 4 ounces Pepperoni, sliced and chopped
  • 4 ounces Provolone Cheese, diced
  • 4 ounces Fresh Mozzarella, diced
  • 1/2 cup Kalamata Olives, sliced
  • 1/4 cup Pepperoncini, sliced
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/4 cup Parmesan Cheese, shredded
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1/4 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions

  • Begin your culinary adventure by meticulously preparing all your ingredients. This is key to a perfectly “chopped” salad! Start by washing and thoroughly drying your romaine lettuce, then finely chop it into ½-inch pieces – aiming for consistency. Halve your cherry tomatoes, thinly slice your red onion and cucumber into small half-moons, and dice your bell pepper into uniform ½-inch squares. For the meats, slice your Genoa salami and pepperoni into strips, then chop them into small squares. Dice your provolone and fresh mozzarella into similar ½-inch cubes. Slice your Kalamata olives and pepperoncini into rounds. Finally, finely chop your fresh parsley. This prep work, or “mise en place,” ensures a smooth and enjoyable assembly process. Once everything is chopped, gently combine all the salad ingredients (romaine, tomatoes, onion, cucumber, bell pepper, salami, pepperoni, provolone, mozzarella, olives, pepperoncini, parsley, and shredded Parmesan) in a large, spacious bowl, ensuring there’s enough room to toss everything without spillage. You want a light, airy mix, not a compressed pile. Set this vibrant medley aside while you whip up the dressing. The visual cues of bright, distinct colors and consistent sizes are paramount here.
  • To create the vibrant Zesty Italian Dressing, grab a small bowl or a jar with a tight-fitting lid. Whisk together your extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, red pepper flakes, salt, and freshly ground black pepper. Whisk vigorously until the mixture is emulsified and well combined. If using a jar, simply shake it vigorously until everything is beautifully blended and slightly thickened – it should have a smooth, pourable consistency, not too thin or too oily. Taste and adjust seasonings as needed, perhaps adding a touch more salt or a pinch more red pepper for an extra kick.
  • Now for the grand finale – bringing it all together! Just before serving, pour the freshly made Zesty Italian Dressing over the meticulously chopped salad ingredients. Using large salad tongs, gently but thoroughly toss the salad. You want every single piece of lettuce, every morsel of meat and cheese, and every vegetable to be lightly coated with that incredible dressing. Continue tossing until you see that uniform sheen across all ingredients, ensuring no dry spots remain. Serve immediately on a beautiful platter or in individual bowls. The visual appeal should be of a colorful, mingled masterpiece, with distinct ingredients still visible yet harmoniously mixed.

Notes

This Italian Chopped Salad is a vibrant symphony of flavors and textures, an explosion of crisp, fresh vegetables, savory Italian meats, sharp cheeses, and a bright, zesty dressing that ties everything together into a harmonious bite. It’s a celebration in a bowl, perfect for bringing joy to any meal.

Find it online: https://homecookstudio.com/italian-chopped-salad-best-recipe/