Description
A sturdy, vibrant chopped salad featuring hard salami, sharp provolone, and crisp vegetables with a tangy vinaigrette. Perfect for dinner parties as it holds up well and improves as it sits.
Ingredients
Scale
- 2 heads romaine lettuce, chopped into 1-inch pieces (about 6 cups)
- 2 stalks celery, diced (about 1 cup)
- 1 medium red onion, finely diced (about ½ cup)
- 1 pint cherry tomatoes, halved (about 2 cups)
- 6 ounces hard salami, sliced and chopped into coin-sized pieces (about 1.5 cups)
- 6 ounces sharp provolone cheese, shredded (about 1.5 cups)
- 2 cups garlic or herb croutons
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Optional: ½ cup sliced black olives, 1 diced red bell pepper, or ½ cup crumbled feta cheese
Instructions
- Wash and thoroughly dry the romaine lettuce. Chop into 1-inch pieces, removing tough cores if desired. Place in a large mixing bowl.
- Dice the celery and red onion into pieces similar in size to the lettuce. Halve the cherry tomatoes. Add all chopped vegetables to the bowl with the lettuce.
- Stack salami slices, roll them up, and slice into thin strips, then cross-cut into small squares. Add the chopped salami to the bowl.
- Shred the provolone cheese and add it to the bowl with the vegetables and meat.
- In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper. Shake or whisk vigorously until emulsified and creamy.
- Pour about three-quarters of the dressing over the salad ingredients. Toss gently but thoroughly to coat everything evenly.
- Add the croutons last, right before serving, to maintain crunchiness. Toss one final time to distribute.
- Transfer to a serving platter or bowl. Serve immediately at room temperature or chilled.
Notes
Chop all ingredients uniformly (approx. 1-inch pieces) for even dressing distribution. Ensure lettuce is completely dry before tossing to prevent sogginess. Add croutons only at the very end to keep them crunchy. The salad improves in flavor if allowed to rest for 15-20 minutes after dressing. Do not reheat; serve cold or at room temperature. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 3
- Protein: 12
Keywords: chopped salad, salami salad, provolone salad, dinner party side, make ahead salad, easy salad, Italian salad, charcuterie salad