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Italian Chopped Salad Recipe

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4.2 from 21 reviews

A vibrant and hearty Italian Chopped Salad featuring kale, romaine, sun-dried tomatoes, salami, provolone, and a zesty homemade vinaigrette. This salad combines crunchy and tender textures with bold, savory flavors for a satisfying and colorful dish perfect for gatherings or meal prep.

Ingredients

Vegetables and Greens

  • ½ medium red onion (very thinly sliced)
  • 1 small bunch kale (about 8 ounces, curly or Lacinato kale)
  • 1 large head romaine (chopped, about 4 cups)
  • 1 pint cherry tomatoes (halved)
  • ½ cup stemmed and thinly sliced pepperoncini peppers
  • ½ cup thinly sliced kalamata olives

Canned and Dried Items

  • ½ cup chopped dry-packed sun-dried tomatoes
  • 1 15-ounce can chickpeas (rinsed and drained)

Cheese and Meat

  • 4 ounces Provolone cheese (cut into ¼-inch cubes, about 1 cup)
  • 4 ounces salami (cut into bite-size pieces)

Dressing Ingredients

  • ⅓ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic (minced, about 1 teaspoon)
  • ½ teaspoon honey
  • 2 ½ teaspoons dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Pinch kosher salt (for massaging kale)

Instructions

  1. Soak the Red Onion: Place the thinly sliced red onion in a small bowl and cover with cold water. Let it soak for at least 10 minutes while you prepare the other ingredients. This step retains onion flavor but reduces its sharpness.
  2. Rehydrate Sun-Dried Tomatoes: Place chopped sun-dried tomatoes in a separate bowl and cover with hot water. Let them soak to soften while you prepare other components.
  3. Prepare the Kale: Strip the kale leaves from their tough stems and discard the stems. Chop the kale leaves into very thin ribbons, about 6 cups total. Place the kale in a large mixing bowl and sprinkle with a pinch of kosher salt. Massage the kale with your hands until it darkens in color, becomes tactilely softer, and develops a fragrant aroma. This process tenderizes the kale and enhances flavor.
  4. Add Remaining Salad Ingredients: To the bowl with the massaged kale, add chopped romaine, halved cherry tomatoes, rinsed chickpeas, cubed provolone cheese, bite-sized salami pieces, sliced pepperoncini peppers, and kalamata olives. Mix gently.
  5. Make the Dressing: In a small bowl or large measuring cup, whisk together the red wine vinegar, extra virgin olive oil, Dijon mustard, minced garlic, honey, dried oregano, kosher salt, and ground black pepper. Alternatively, combine these in a mason jar with a tight lid and shake well until emulsified.
  6. Drain and Add Onion and Tomatoes: Drain the soaked red onion and sun-dried tomatoes thoroughly. Add them to the salad bowl and toss gently with the other ingredients.
  7. Dress and Serve: If serving immediately, drizzle the dressing over the salad to lightly coat the ingredients, then toss to combine. Start by adding less dressing and add more as needed to avoid overdressing. For serving over multiple days, toss the salad ingredients without dressing and add dressing only to the portion being served to maintain freshness. Adjust seasoning with additional salt or pepper to taste before serving.

Notes

  • Massaging the kale is essential to break down its fibers and remove bitterness, resulting in a tender, flavorful base.
  • Soaking the red onion in cold water reduces sharpness without removing flavor, making it more palatable.
  • If you prefer, you can substitute the salami with a vegetarian option or omit it to make the salad vegetarian-friendly.
  • For meal prep, store the salad and dressing separately and combine just before eating to maintain crispness.
  • The salad can be customized with additional vegetables or proteins such as grilled chicken or beans.

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