Italian Chopped Salad
"This is like antipasto in a bowl! What's also nice about this is that it's a quick toss in the salad bowl. The dressing ingredients are tossed with the salad, which makes it so much quicker!"
photo by lazyme
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 1 head romaine lettuce, leaves left whole
- 1⁄4 lb pepperoni, sliced thin
- 1⁄4 lb genoa salami, julienned
- 1⁄3 cup roasted yellow pepper, drained and sliced into strips
- 1⁄3 cup red onion, chopped
- 1 1⁄2 cups artichoke hearts, chopped
- 3 tablespoons red wine vinegar
- 1⁄2 cup extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly cracked black pepper
- 2 tablespoons grated romano cheese
- 1⁄4 cup mixed olive
- 5 pepperoncini peppers
- 1⁄4 cup provolone cheese, cubed
directions
- In a large salad bowl, combine lettuce, pepperoni, salami, roasted peppers, onion and artichoke hearts. Toss everything together to combine.
- Add vinegar, olive oil, salt, pepper, pepperoncini, Romano, provolone, and olives to the bowl. Toss thoroughly to combine the ingredients.
- Serve chilled.
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Reviews
-
Loved this! I only made one serving of this because my grandson said that he didn't want any. He ended up eating half of my salad. lol. Thanks for sharing this great keeper, Jackie. Made for Culinary Quest 2014. -
I agree with breezermom in that this salad needs just a tad more vinegar but, other than that, it's delicious, with lots of interesting things going on visually and in your mouth. Great recipe! -
Very hearty salad! I added a bit more vinegar because I like my salad dressings a bit more tart. Loved the cheeses in this. Thanks for sharing! Made for Culinary Quest Summer 2014.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
