Chopped Italian Salad With Italian Vinaigrette

Total Time
Prep 20 mins
Cook 0 mins

I found this in The Sun-Sentinel from and I don't want to lose it. Sounds good and easy to make.

Ingredients Nutrition

  • For the vinaigrette

  • 12 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 14 teaspoon salt
  • 14 teaspoon black pepper, coarsely ground
  • 1 12 tablespoons basil, chopped
  • 1 12 tablespoons oregano, chopped
  • 1 12 tablespoons thyme, chopped
  • 12 cup olive oil
  • For the Chopped Italian Salad

  • 1 head romaine lettuce, about 1-1/4 pounds, cut into 1-inch squares
  • 1 (4 ounce) jar roasted red peppers, drained and sliced
  • 14 lb salami, sliced and cut into strips if desired
  • 13 cup red onion, chopped
  • 1 12 cups black olives, pitted and chopped
  • 1 cup provolone cheese, diced


  1. For the vinaigrette, combine vinegar, mustard, salt and pepper and herbs in a food processor or blender and process on high speed until the mixture is well blended.
  2. With the motor running, carefully pour olive oil in a steady stream. Store in the refrigerator after use. (Vinaigrette will last approximately 2 weeks in the refrigerator.).
  3. For the salad, combine all the salad ingredients and toss.
  4. Dress with Italian Vinaigrette just before serving.


Most Helpful

Nice flavor mix but the dressing is a bit sharp for me. I think that's from the balsamic and only 1/2 of my vinegar was balsamic since that's all I had. Tamed it down with 1 t sugar and 1/2 c grated parmesan cheese. I also added a tablespoon of garlic powder to the dressing mix (otherwise it can't be Italian.)

ravennae March 17, 2009

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