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Italian Deli Chopped Salad
SKILL LEVEL :
Easy and quickSatisfying Salad For Dinner
Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
Cook Once Eat Twice
This is the perfect salad to bump up the quantities so you have leftovers the next day for lunch. Toss only the amount you will eat for one meal and put the rest in the fridge for the next day.Optional Ingredients
Optional ingredients include chopped celery, pepperoncini, olives, roast chicken, sundried or oven roasted tomatoes, fennel and radishes.How to Chiffonade Basil
A basil chiffonade is just a fancy word for very thin strips. Read my post to learn how to chiffonade basil and other herbs.More Great Salads For Dinner
Curried Chicken Salad Papaya Boats Pear, Prosciutto and Pomegranate Salad Peach and warm Goat Cheese Salad Bacon, Lettuce and Tomato Smashed Potato SaladClick to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
PrintItalian Deli Chopped Salad
This hearty one-dish-meal salad is bursting with Italian antipasto flavors. The best part is there is no requirement to turn on the stove. Prep the individual ingredients in advance and assemble right before serving.
- Yield: 8 servings 1x
- Category: Dinner, Lunch
- Cuisine: Italian
Ingredients
- 1 small shallot, minced
- 1 t dried oregano
- 1 t whole grain mustard
- 1½ T red wine vinegar
- 4 T olive oil
- Kosher salt to taste
- Fresh ground pepper to taste
- Crushed red pepper flakes to taste
- 7 ounces Curly Red Leaf Lettuce
- 7 ounces Romaine lettuce
- 5 or 6 leaves of basil, chiffonade plus more for garnish
- 1 pint cherry tomatoes, halved
- 1 14-ounce can artichoke hearts, drained and chopped
- 2 Persian cucumbers, diced
- 1 large red bell pepper, seeded and diced
- ¼ pound sliced roast turkey, diced
- ¼ pound sliced roast beef, diced
- ¼ pound sliced salami, diced
- ¼ pound sliced provolone, diced
- 2 T capers
Instructions
- Make dressing by combining shallots, oregano, mustard and vinegar together in a small bowl. Whisk in olive oil to make an emulsion. Season with salt, pepper and dried red pepper flakes. Set aside.
- Slice the lettuce into thin strips and then chop strips up into small bite-size pieces. Put lettuce in a large bowl. Arrange the remaining ingredients on top of the lettuce until ready to serve. Toss with dressing. Add dressing to only the portion of salad you plan to eat and save the remaining for another meal the next day.
Italian Deli Chopped Salad
A hearty one-dish-meal salad, bursting with Italian antipasto flavors that doesn’t require turning on the stove.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Cuisine: Italian
Ingredients
- 1 small shallot, minced
- 1 t dried oregano
- 1 t whole grain mustard
- 1 1/2 T red wine vinegar
- 4 T olive oil
- Kosher salt to taste
- Fresh ground pepper to taste
- Crushed red pepper flakes to taste
- 7 ounces Curly Red Leaf Lettuce
- 7 ounces Romaine lettuce
- 5 or 6 leaves of basil, chiffonade plus more for garnish
- 1 pint cherry tomatoes, halved
- 1 14-ounce can artichoke hearts, drained and chopped
- 2 Persian cucumbers, diced
- 1 large red bell pepper, seeded and diced
- 1/4 pound sliced roast turkey, diced
- 1/4 pound sliced roast beef, diced
- 1/4 pound sliced salami, diced
- 1/4 pound sliced provolone, diced
- 2 T capers
Instructions
- Make dressing by combining shallots, oregano, mustard and vinegar together in a small bowl. Whisk in olive oil to make an emulsion. Season with salt, pepper and dried red pepper flakes. Set aside.
- Slice the lettuce into thin strips and then chop strips up into small bite-size pieces. Put lettuce in a large bowl. Arrange the remaining ingredients on top of the lettuce until ready to serve. Toss with dressing. Add dressing to only the portion of salad you plan to eat and save the remaining for another meal the next day.
Lunch dilemma officially solved for today. This looks SO good! Packs a punch with flavor and protein to keep me full… well, at least until the designated afternoon snack time. 😉 YUM!