Chopped Salad with Salami and Mozzerella
Simple and easy to make, this Chopped Salad with Salami and Mozzerella has a delicious Italian vinaigrette that can be served on any salad. Full of protein, it makes a great lunch or can be served for dinner as a main dish. When starting the salad, I like to make sure all the ingredients are cold, including the red onion and the chickpeas. The roma tomatoes are the only exception, as I NEVER refrigerate tomatoes!
I usually serve this salad for supper with baked potatoes and some crusty Italian bread. Mangia!
Chopped Salad with Salami and Mozzerella
Easy and delicious chopped salad full of textures and flavors, served with an Italian vinaigrette. So good!
Ingredients
- 1 head iceberg lettuce chopped
- 1/4 lb salami sliced in thin strips
- 1 8 oz pkg fresh mozzerella balls
- 1/2 cup chickpeas from a can, drained and rinsed
- 1/4 cup red onion, chopped finely OR can substitute one shallot, chopped finely
- 2 roma tomatoes seeded and chopped
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tsp dijon mustard
- 1/4-1/2 tsp oregano
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/4 cup pecorino romano cheese grated
Instructions
- Combine dressing ingredients in a jar and shake well. Place in the refrigerator until ready to toss with salad.
- Add salami, mozzerella, chick peas, red onion, and tomato to the bottom of a large bowl. Toss lightly to mix.
- Place the chopped iceberg on top of the other salad ingredients and add about 3/4 of the dressing from the jar. Toss together and check to see if you need more dressing. Add some additional black pepper if you wish. Enjoy!