Description
A hearty Italian chopped salad filled with crisp vegetables, salty cured meats, and a tangy dressing, perfect for a meal without cooking.
Ingredients
- 1 large head Romaine lettuce (chopped)
- 1 red onion (sliced)
- 2 cups cherry tomatoes (halved)
- 1 cup black olives (pitted and halved)
- 8 ounces deli ham (cubed)
- 8 ounces salami (cubed)
- 1 red bell pepper (cubed)
- 1 1/2 cups mozzarella cheese (cubed)
- 1/4 cup pine nuts
- 1/4 cup sunflower seeds
- 1/3 cup fresh basil leaves (chopped)
- Balsamic glaze (for drizzling)
- 1/4 cup Parmesan cheese (grated)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
Instructions
- Prep the produce. Chop the romaine into bite-sized pieces. Slice the red onion, halve the cherry tomatoes, cube the bell pepper, and chop the basil.
- Prep the mix-ins. Cube the ham, cube the salami, cube the mozzarella, and halve the olives (if not already halved).
- Build the salad. In a large bowl, combine romaine, onion, tomatoes, olives, ham, salami, bell pepper, mozzarella, pine nuts, sunflower seeds, and basil.
- Make the dressing. In a small bowl, whisk together lemon juice, red wine vinegar, olive oil, oregano, salt, and pepper until well blended.
- Toss and finish. Pour dressing over the salad and toss until everything is evenly coated.
- Serve. Plate immediately. Drizzle with balsamic glaze and sprinkle with grated Parmesan right before serving.
Notes
Store salad and dressing separately for maximum freshness. Best enjoyed within 24 hours once dressed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian