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All the awesome flavors you’d find at a classic Italian deli get stuffed into this lively chopped salad bowl. There’s crispy greens, salty meats, crunchy veggies, olives with a tang, and a punchy homemade vinaigrette. It’s the kind of fast lunch or side dish that disappears at every party I bring it to.
I first tossed this salad together for my cousin’s birthday barbecue. Since then, it’s become our summer staple. Every family get together someone requests it.
Colorful Ingredients
- Shaved Parmesan cheese: brings it all together fresh Parmigiano Reggiano shaved right before serving truly makes it pop
- Red onion: sharp bite and mild when you pick smaller ones with tight skins
- Grape tomatoes: juicy and bright look for the brightest red or sunshine yellow
- Pepperoncini: tang and a soft kick brined peppers give more punch
- English cucumber: super crisp and fresh seedless types stay crunchy
- Yellow bell pepper: sweetens things up pick ones with tight shiny skin
- Sliced black olives: that briny pop try water packed over basic canned
- Chickpeas: plant based power be sure to rinse off the can liquid
- Dry Italian salami: salty and full of flavor easiest to slice if you snag some from your deli sliced thin
- Fresh mozzarella: creamy goodness sticks packed in water stay pillowy soft
- Radicchio lettuce: lovely purple color and a gentle bite go for firm tightly packed heads
- Romaine lettuce: loads of crispiness search for hearts with that deep green crunch
Zesty Dressing
- Kosher salt and freshly ground black pepper: round things out flaky salt and cracked pepper really amp up flavor
- Crushed red pepper flakes: a mild heat bump as little or as much as you like
- Dried oregano: boosts that Italian taste crush some in your fingers before adding for more flavor
- Garlic: sharp strong zing always use fresh cloves for best bite
- Dijon mustard: holds the dressing together and adds a hint of spice try stone ground if you want more texture
- Red wine vinegar: gives everything a tang choose one that isn’t too sharp
- Extra virgin olive oil: the rich base pick a bottle that smells fruity with just a hint of spice
Step-by-Step Guide
- Finish with Parmesan:
- Right before you’re serving sprinkle with lots of fresh shaved Parmesan on top. That nutty hit makes it feel totally fancy and crave worthy.
- Dress and Toss:
- Drizzle the whole salad with your vinaigrette. Use salad tongs or your hands to mix really well so everything gets coated and looks shiny. Taste then add more salt or pepper if you want.
- Assemble the Salad Layers:
- Scatter grape tomatoes, bell peppers, cucumber, mozzarella, chickpeas, salami, olives, pepperoncini, and onions all over the lettuce base. Try arranging by color for that eye-popping look when you serve.
- Prepare the Lettuce Base:
- Rough chop your romaine and tear the radicchio into pieces. Toss both into your biggest bowl and mix so every scoop gets both kinds.
- Make the Vinaigrette:
- In a bowl, whisk together olive oil, vinegar, mustard, grated garlic, oregano, and a pinch of pepper flakes until smooth. Add salt and pepper, then set aside for later.
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The pepperoncini make every bite pop. The first summer my family kept arguing over the last serving. Now I just double up whenever it’s a get together.
Keeping It Fresh
Tastes best freshly tossed but if you’re prepping ahead keep the salad parts and dressing in separate containers. Everything stays fresh for up to three days. If already dressed, eat within a day so nothing goes soggy.
Easy Ingredient Swaps
No radicchio? Swap in chopped romaine or a handful of baby kale. Mix up the cheese by using cubes of provolone. If you’re out of chickpeas try roasted ones for extra crunch. Use turkey or shredded chicken if you want lighter meat instead of salami.
How to Serve
Plate it up solo for a quick lunch with some warm focaccia. Or serve next to barbecue chicken or grilled shrimp. Little naan breads make cute salad mini bites for parties. Also works great as a big sharing platter.
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Traditional Italian Vibes
This kind of chopped salad takes a page from Italian American delis. Each scoop brings crunchy bites and punchy dressing, just like Mediterranean ways that focus on fresh, straightforward foods.
Frequently Asked Questions
- → Which lettuces work best for the base?
Radicchio and romaine bring crunch and a bit of bite, which go great with all those toppings.
- → Can the meats be substituted?
Swap out spicy salami for turkey, slice up some prosciutto, or just skip the meat if you want to go veggie.
- → What gives the dressing its signature tang?
Dijon and red wine vinegar give the dressing that nice sharp edge, with oregano to really wake things up.
- → How should leftovers be stored?
Salad and dressing should chill separately in containers with tight lids. Put it all together right before you eat so it stays crunchy.
- → Are there other cheese options?
No mozzarella or Parmesan? Provolone and feta work too—just add as much as you like.
- → Is this dish gluten-free?
The main ingredients don't have gluten, but it's smart to check packaged meats and dressings for anything sneaky.