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Under 30 Minutes

Chopped Salad


This zesty salad is packed with Italian antipasto favorites -- and you won't be hungry an hour later.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, September 2005


  • 2 whole pepperoncini
  • 5 ounces (about 4 cups) romaine, finely shredded
  • 1 plum tomato, cored, seeded, and finely diced
  • 2 ounces sliced provolone cheese, cut into thin strips
  • 2 ounces thinly sliced hard salami, cut into thin strips
  • 2 teaspoons olive oil
  • 2 teaspoons red-wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Coarse salt and pepper


  1. Stem and thinly slice 1 pepperoncini; in an airtight container, mix with lettuce, tomato, cheese, salami, and whole pepperoncini.

  2. In a small bowl, whisk oil, vinegar, mustard, and a pinch each of salt and pepper; transfer to a small container. Refrigerate both containers, covered, up to overnight. Toss just before serving.

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