Description
A bold, crunchy, and easy-to-make chopped salad featuring salami, sharp provolone, and a tangy vinaigrette. Perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 heads romaine lettuce, chopped into 1-inch pieces
- 8 oz hard salami, sliced thin and chopped
- 6 oz sharp provolone cheese, sliced and chopped into small squares
- 1/2 medium red onion, finely diced
- 1 large cucumber, diced (seeds scooped out if using regular cucumber)
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Wash and thoroughly dry the romaine lettuce. Chop into 1-inch pieces and place in a large mixing bowl.
- Chop the salami, provolone cheese, red onion, and cucumber into uniform 1/2 to 1-inch pieces.
- In a small jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, red pepper flakes, salt, and pepper. Shake or whisk vigorously until emulsified.
- Add the chopped salami, provolone, red onion, and cucumber to the bowl with the lettuce.
- Pour about half of the vinaigrette over the salad and toss gently to coat. Add remaining dressing as needed until the salad is glossy but not wet.
- Taste and adjust seasoning with more salt, vinegar, or pepper if desired.
- Serve immediately.
Notes
Ensure lettuce is completely dry to prevent sogginess. Chop all ingredients to uniform sizes for even distribution of flavor. Keep ingredients cold until serving. Store leftover salad (without dressing) in the fridge for up to 3 days. Do not reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sodium: 680
- Fat: 24
- Carbohydrates: 12
- Fiber: 3
- Protein: 14
Keywords: salami salad, provolone salad, chopped salad, vinaigrette, easy dinner, meal prep, Italian salad, quick recipes