Description
This deli-style chopped salad is a vibrant, crunchy mix of fresh vegetables, cured meats, cheese, and a tangy vinaigrette. It’s inspired by the hearty salads served at classic delis and is perfect as a side dish or a light main course.
Ingredients
Units
Scale
For the salad:
- 2 cups romaine lettuce, chopped
- 2 cups iceberg lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, halved (optional)
- 1/2 cup salami or pepperoni, diced
- 1/2 cup provolone cheese, diced (or mozzarella cubes)
- 1/4 cup shredded Parmesan cheese
For the vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- Prepare the salad:
- In a large salad bowl, combine the romaine, iceberg, cherry tomatoes, cucumber, red bell pepper, red onion, olives (if using), salami, provolone, and Parmesan cheese. Toss gently to mix.
- Make the vinaigrette:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- Dress the salad:
- Drizzle the vinaigrette over the salad and toss to coat evenly.
- Serve:
- Serve immediately as a side dish or light main course. Garnish with additional Parmesan cheese or a sprinkle of oregano if desired.
Notes
- Customize the salad by adding artichoke hearts, roasted red peppers, or croutons for extra flavor and texture.
- For a vegetarian version, omit the salami or replace it with chickpeas or white beans.
- Leftovers can be stored in the refrigerator for up to 1 day, but it’s best served fresh for optimal crunch.