Nancy’s Chopped Salad Recipe

Introduction

Nancy’s Chopped Salad is a vibrant, flavorful mix that balances savory meats, fresh vegetables, and a tangy homemade vinaigrette. This hearty salad is perfect for a satisfying lunch or a tasty side dish at dinner.

Ingredients

• 4 cloves garlic
• 1 1/2 tablespoons dried oregano (Sicilian variety preferred)
• 1/4 teaspoon red pepper flakes
• 2 teaspoons kosher or sea salt
• Freshly ground black pepper, up to 1/2 teaspoon
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 can chickpeas (drained)
• 1 small red onion (paper thin slices)
• 1/2 lb provolone, cut into 1/4″ ribbons
• 1/2 lb salami, cut into 1/4″ ribbons
• 6 pepperoncini peppers, sliced with stems removed
• 1/2 cup cherry tomatoes
• 2 heads Romaine heart or iceberg lettuce
• 1 head radicchio, halved, cored, and cut into 1/4″ ribbons
• 1/4 cup roasted red pepper (optional)
• 1/4 cup black and green olives (optional)

Instructions

1. Step 1: Roughly chop the garlic. Combine it with oregano, red pepper flakes, salt, and up to 1/2 teaspoon freshly ground black pepper in a mortar and pestle. Grind everything into a grainy herb paste. Add the lemon juice and red wine vinegar, stirring with a fork until the salt dissolves. Whisk in the olive oil until the dressing emulsifies and becomes thick with garlic and oregano.
2. Step 2: In a large salad bowl, mix the chickpeas, sliced red onion, provolone ribbons, salami ribbons, and sliced pepperoncini including seeds and juice. Add roasted red peppers and olives if using.
3. Step 3: Gently add the chopped lettuces and cherry tomatoes to the bowl. Pour half of the vinaigrette over the salad and toss to combine. Taste, then add more vinaigrette or adjust seasoning as needed.
4. Step 4: Serve the salad immediately. Store any leftover vinaigrette in the refrigerator for future use.

Tips & Variations

• Use Sicilian oregano for a more authentic and robust flavor, but regular dried oregano works well too.
• For a vegetarian version, omit the salami and add more chickpeas or your favorite beans.
• To vary the texture, try swapping radicchio with kale or arugula for a different bite.
• Add toasted pine nuts or walnuts for a crunchy twist.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best consumed within 1-2 days for freshness. Refrigerated vinaigrette will keep up to 1 week; whisk before using again. When reheating, this salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing ahead of time?

Yes, the vinaigrette can be made a day or two in advance and stored in the refrigerator. Just whisk it well before dressing the salad.

What can I use if I don’t have a mortar and pestle?

You can finely mince the garlic and mix the spices with the back of a spoon or use a small bowl and fork to mash the ingredients into a coarse paste.

Nancy’s Chopped Salad Recipe

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Nancy’s Chopped Salad is a vibrant and flavorful Italian-inspired salad featuring a mix of crisp romaine and radicchio lettuce, hearty chickpeas, savory salami, provolone cheese ribbons, and spicy pepperoncini. Tossed in a robust homemade oregano and garlic vinaigrette, this refreshing salad offers a perfect balance of tangy, spicy, and savory flavors, ideal for a satisfying lunch or light dinner.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Dressing

• 4 cloves garlic
• 1 1/2 tablespoons dried oregano (preferably Sicilian)
• 1/4 teaspoon red pepper flakes
• 2 teaspoons kosher or sea salt
• Freshly ground black pepper (up to 1/2 teaspoon)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil

For the Salad

• 1 can chickpeas, drained
• 1 small red onion, paper-thin slices
• 1/2 lb provolone cheese, cut into 1/4” ribbons
• 1/2 lb salami, cut into 1/4” ribbons
• 6 pepperoncini peppers, sliced with stems removed
• 1/2 cup cherry tomatoes
• 2 heads Romaine heart or iceberg lettuce
• 1 head radicchio, halved, cored, and cut into 1/4” ribbons
• 1/4 cup roasted red pepper (optional)
• 1/4 cup black and green olives (optional)

Instructions

1. Prepare the Dressing: Roughly chop the garlic cloves and combine them with dried oregano, red pepper flakes, kosher salt, and up to 1/2 teaspoon freshly ground black pepper. Using a pestle, grind the mixture into a grainy herb paste. Add fresh lemon juice and red wine vinegar, then stir vigorously with a fork to dissolve the salt. Whisk in the extra virgin olive oil until the dressing is emulsified and thick with garlic and oregano flavors.
2. Assemble the Salad Base: In a large salad bowl, combine the drained chickpeas, paper-thin sliced red onion, provolone ribbons, salami ribbons, and sliced pepperoncini peppers along with their seeds and juice. If using, add the roasted red peppers and olives to enhance flavor and texture.
3. Add the Greens and Tomatoes: Gently fold in the chopped Romaine or iceberg lettuce, radicchio ribbons, and halved cherry tomatoes. Pour half of the prepared vinaigrette over the salad and toss carefully to mix all ingredients thoroughly without bruising the lettuce.
4. Season and Serve: Taste the salad and add more vinaigrette if desired. Adjust seasoning with additional salt or pepper as needed. Serve immediately for optimal freshness. Any leftover dressing can be reserved and refrigerated for later use.

Notes

• For best texture and flavor, use fresh dried oregano, preferably a Sicilian variety.
• The salami and provolone are best sliced from a block or chunk for authentic ribbons.
• Including the seeds and juice of pepperoncini adds desirable heat and brightness.
• If you prefer a milder salad, reduce the amount of red pepper flakes and pepperoncini peppers.
• This salad is best enjoyed fresh to maintain the crunch of the lettuce and the sharpness of the dressing.
• Leftover dressing can be stored in an airtight container in the refrigerator for up to one week.

Keywords: Nancy’s Chopped Salad, Italian Salad, Chopped Salad, Oregano Vinaigrette, Salami Salad, Provolone Salad, Pepperoncini Salad, Vegetarian Salad