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Italian Chop-Chop Salad

by Emy
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Salads have come a long ways. We used to think that salads were not a meal. But that was because we didn’t know how to make great salads that were both filling and delicious. We’ve learned the hard way that salads can be delicious, tasty, and even crave-worthy. This Italian chop chop salad is our favorite salad today. Get ready for amazingness!

Serves 6-8
25 minutes

 

INGREDIENTS

Salad:

2 hearts of romaine, shredded or roughly chopped
1/2 pound salami, sliced and cut into small squares
1/2 pound pepperoni, diced into squares
1/2 pound provolone cheese, thinly sliced and cut into squares
1 cup parmesan cheese, cubed
1 (8 oz.) package marinated mini mozzarella balls
1 cucumber, thinly sliced
1 red bell pepper, seeds removed and sliced into strips
1 cup sliced banana peppers or pepperoncini peppers
1 cup white onion, thinly sliced into strips

Dressing:

1 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon garlic powder
1 tablespoon dried basil
2 teaspoon brown sugar, optional
2 teaspoons kosher salt
2 teaspoons black pepper

PREPARATION

Prepare dressing first by whisking together red wine vinegar, olive oil, garlic powder, basil, brown sugar (if using), salt and pepper together in a measuring cup or spouted bowl. Set aside until ready to use.

Place chopped romaine, salami, pepperoni, provolone, parmesan, mozzarella, cucumber, bell pepper, onion and banana peppers in a large bowl.

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Drizzle 3/4 cup dressing over the top then toss together and let sit at least 20 minutes before serving, giving flavors a chance to build and blend together. Reserve remaining dressing for guests to serve themselves.

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