Chopped Italian Salad with Salami and Provolone
Why this recipe works
- Fast, no-cook assembly: Everything is chopped and tossed, making this a practical lunch or side dish with very little active prep.
- Sharp dressing, rich add-ins: Red wine vinegar and Dijon cut through the salami and provolone, keeping the salad bright rather than heavy.
- Clean, crunchy texture: Very dry romaine and last-minute dressing help the leaves stay crisp while the small pieces give every forkful a balanced mix.
Get the most out of this recipe
Ingredient notes
- Choose firm produce: Firm cucumber and ripe but firm tomatoes hold their shape better once chopped and tossed with the dressing.
- Account for salty ingredients: Cured salami and provolone both add salt, so taste the salad after tossing before adjusting the seasoning.
- Tune the sharpness: Red wine vinegar gives a clean, direct tang; sherry vinegar makes the dressing slightly rounder and softer.
Make-ahead tips
- Prep the components ahead: The vegetables, salami and provolone can be chopped in advance and kept chilled until needed.
- Keep the dressing separate: Store the vinaigrette apart from the salad and toss just before serving to preserve the crunch.
- Best once dressed: After dressing, the salad is at its freshest straight away; leftovers will soften but can be refrigerated briefly.
Serving ideas
- Serve as a side: Pair it with pasta, pizza, soup or grilled chicken for a simple meal with freshness and crunch.
- Add a sharper finish: A little Parmesan can be added in place of provolone or scattered over the top for a saltier edge.
- Toss thoroughly: Use a large bowl so the dressing reaches the small chopped pieces evenly without bruising the lettuce.
Equipment you'll need
Ingredients
Instructions
- Trim and wash the romaine lettuce, then pat it very dry. Chop it into small, bite-sized pieces and add to a large bowl.
- Quarter the cherry tomatoes, dice the cucumber, and finely chop the red onion. Add them to the bowl and toss briefly to combine.
- Cut the cured salami and provolone cheese into small pieces so they match the vegetables. Add both to the bowl.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, fine sea salt, black pepper and dried oregano. Whisk in the extra virgin olive oil until the dressing looks slightly thickened and glossy.
- Pour the dressing over the salad and toss thoroughly so everything is evenly coated. Serve straight away for the best crunch.
Recipe notes
Tips
- Dry the lettuce well before chopping so the dressing clings and the salad stays crisp.
- For a milder onion bite, soak the chopped red onion in cold water for 5 minutes, then drain well before adding.
- If serving later, keep the dressing separate and toss just before eating.
Substitutions
- Replace Provolone cheese with Parmesan for a sharper, saltier finish.
- Replace Red wine vinegar with Sherry vinegar for a rounder, slightly sweeter tang.
- Replace Dijon mustard with Whole-grain mustard for a more textured dressing.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, refrigerate promptly and eat within 24 hours; the lettuce will soften. For make-ahead, store the chopped salad and dressing separately, then toss just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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