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Italian Deli Chopped Salad

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SKILL LEVEL :
Easy and quick

Satisfying Salad For Dinner

Italian Deli Chopped Salad | Something New For Dinner

This hearty salad is just the thing when you want to eat a salad for dinner, but would like one hearty enough to fill you up and do not want to turn on the oven. 

 

I start with a small head of curly red leaf lettuce and a small head of romaine. I slice and dice the lettuce and then add a lot of goodies. I start with store-bought deli meat and cheese. I personally like Boar's Head brand. I use a combination of cracked pepper turkey, roast beef and salami all thinly sliced. I add chopped tomatoes, canned artichoke hearts, Persian cucumbers, red bell pepper, capers and a few thin slices of red onion. I toss it all with a dressing made of shallots, whole-grain mustard, red wine vinegar, olive oil, dried oregano and salt and pepper. Garnish with julienned slices of basil. 

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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 Salad

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Italian Deli Chopped Salad

Yield 8 servings

A hearty one-dish-meal salad, bursting with Italian antipasto flavors that doesn't require turning on the stove.

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

  1. 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.
  2. 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.

Courses Lunch, Dinner

Cuisine Italian

Italian Deli Chopped Salad
Author: 
Cuisine: Italian
Prep time: 
Total time: 
Serves: 8 servings
 
A hearty one-dish-meal salad, bursting with Italian antipasto flavors that doesn't require turning on the stove.
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
  1. 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.
  2. 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.

 

ONE COMMENT

Comments

  1. Karly says:

    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!

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