Italian Chopped Salad

by Thea Miller

Italian Chopped Salad

We've been seeing various recipes all over social. Here's our favorite. 

Serves 4

1 large head iceberg lettuce, sliced thin (romaine works here, too)
1/2 lb salami, peeled + sliced (or cubed)
1/2 lb provolone, cubed
1 small red onion, sliced thin
1/2 head radicchio, sliced
12 oz cherry tomatoes, halved
15 oz Delallo chickpeas, drained, rinsed + dried
3/4 cup Kalamata olives, halved
6 pepperoncini, sliced


1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tbsp parmesan cheese, freshly grated
1 clove garlic, minced
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp Italian blend seasoning (or dried oregano)
salt and pepper to taste

Make the dressing first by whisking all of the ingredients together until smooth. Taste the dressing and adjust the flavors if necessary. Let the dressing sit the flavors meld together while you prepare the salad ingredients.
Toss everything to coat in the dressing and serve with fresh crusty bread.