Ingredients
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup pepperoncini, sliced
1/2 cup black olives, sliced
1/2 cup mozzarella pearls (or diced provolone)
1/4 cup grated Parmesan cheese
1/2 cup salami, chopped
1/2 cup pepperoni, chopped
1/4 cup fresh parsley or basil, chopped (optional)
Italian Vinaigrette:
1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano
1/2 tsp garlic powder
Salt and black pepper, to taste
Instructions
Make the Dressing: In a small bowl or jar, whisk (or shake) together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper.
Assemble the Salad: In a large bowl, combine romaine, tomatoes, cucumber, red onion, pepperoncini, olives, mozzarella, Parmesan, salami, and pepperoni.
Toss & Serve: Drizzle with dressing and toss until evenly coated. Garnish with fresh herbs if using. Serve immediately.
Notes
Cooking Tips
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Chop everything evenly for that classic chopped-salad texture—every bite should have a little of everything.
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Add dressing just before serving to keep the lettuce crisp.
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For extra flavor, let the dressing sit for 10 minutes before tossing.
Variations
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Lightened-Up: Swap meats for grilled chicken and use a lighter vinaigrette.
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Vegetarian: Skip the meats and add chickpeas or white beans.
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Spicy: Add crushed red pepper flakes or Calabrian chili peppers.
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Low-Carb/Keto: Use extra cheese and meats, and reduce tomatoes slightly.
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Pasta Salad Twist: Toss in cooked, cooled rotini or farfalle for a heartier dish.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 820mg
- Fat: 30g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g