Name: Antipasto Chopped Salad
Total time: 35 min
Yield: Serves 4 to 6
Ingredients: 1/4 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 shallot, minced; 1/2 teaspoon dried oregano; Salt and pepper; 8 ounces grape tomatoes, halved; 1/2 English cucumber, cut into ½-inch pieces; 1/2 cup chopped pepperoncini; 2 romaine lettuce hearts (12 ounces), cut into ½-inch pieces; 6 ounces salami, cut into ½-inch pieces; 4 ounces provolone cheese, cut into ½-inch pieces; 1/4 cup fresh parsley leaves

Why This Recipe Works

We started our chopped salad with an important step: marinating the tomatoes and cucumber along with some chopped pepperoncini in a flavorful combination of extra-virgin olive oil and red wine vinegar. Then we tossed the lettuce and other stir-ins with that mixture for a fresh, assertive, and memorable chopped salad.

Before You Begin

You can substitute cherry tomatoes for the grape tomatoes, if desired. To cut the romaine lettuce hearts into ½-inch pieces, cut each heart in half lengthwise and then cut each half lengthwise into quarters. Finally, cut each quarter crosswise into ½-inch pieces. Buy whole chunks of salami and provolone here rather than deli slices.

Instructions

Whisk oil, vinegar, shallot, oregano, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl. Add tomatoes, cucumber, and pepperoncini to bowl and gently toss to coat with dressing; let tomato mixture sit for 10 minutes.

Add lettuce, salami, provolone, parsley, ¼ teaspoon salt, and ¼ teaspoon pepper to tomato mixture and gently toss to combine. Season with salt and pepper to taste. Transfer to platter and serve.