Big Italian Chopped Salad

Italian chopped salad with salami, provolone, artichoke hearts, and chickpeas in a honey Dijon vinaigrette. No-cook, 20-minutes!

Course Lunch, Side Dish

Cuisine Italian

Diet Gluten Free

Keyword italian chopped salad, salad

Prep Time 20

Cook Time 0

Total Time 20

Servings servings

Calories 343

2 medium romaine hearts, finely chopped (about 8 cups)
3 ounces salami, sliced ¼-inch thick and cut into strips or quarters (about 1 cup)
4 ounces provolone, sliced ¼-inch thick and cut into strips or quarters (about 1 cup)
2 cups cherry tomatoes, quartered
1 cup English cucumber, small diced
¼ medium red onion, thinly sliced
⅓ cup pepperoncini, roughly chopped
⅓ cup kalamata olives, pitted and roughly chopped
1 (14-ounce) can artichoke hearts, well drained and roughly chopped
1 (15-ounce) can chickpeas, rinsed and well drained
½ cup freshly-grated Parmesan cheese

Make the Dressing: In a very large bowl (the same bowl you’ll serve the salad in), whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, oregano, salt, and pepper until smooth.
Assemble: Add the romaine, salami, provolone, cherry tomatoes, cucumber, red onion, pepperoncini, olives, artichoke hearts, and chickpeas to the bowl, tossing until all the ingredients are combined and coating in the dressing.
Add the Parmesan and toss again until everything is evenly coated and combined. Serve immediately.

The key to a great chopped salad is uniform size, so aim to chop or cut everything into roughly the same ¼-inch pieces so every forkful has a little of everything.
Don't dress the salad until right before serving, as the romaine will wilt quickly once dressed. If making ahead, prep all the dressing, do the chopping, and refrigerate separately, then toss with dressing just before eating.