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–+ servings

Italian Chopped Salad

45-MinutesCheesyClassicColdCrunchyGluten-FreeHealthyHeartyNo-CookPorkSavorySoups & SaladsSpringSummerSweetVegetable
Time :45 minutes
Yield :6 servings
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The Scoop

Bold, satisfying, and packed with texture, it’s the kind of salad that shamelessly steals the spotlight from the main course! 
A side salad with main character energy.  
Beaming with confidence, salami, provolone, briny olives, pepperoncini, chickpeas for protein, and marinated Brussels sprouts, it delivers a bit of everything in every bite. 
Bold, satisfying, and packed with texture, it’s the kind of salad that shamelessly steals the spotlight from the main course! 
Hack it:
No food processor? A sharp knife works just fine for thinly slicing the sprouts.
Add chopped romaine lettuce for extra crunch and volume.
Add protein and make it a complete meal with grilled chicken strips or simply add extra beans!
Leftovers:
The paper towel trick: Place a paper towel at the bottom of a container, add the salad, and let it absorb any extra moisture, keeping your leftovers crunchy.
Make a grinder sandwich: Stuff any leftovers into a hoagie roll or ciabatta bread and make a pressed sandwich.
Add cold pasta and turn this into a quick pasta salad to transform it into a new meal.

Ingredients

For the dressing:

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1-2 teaspoons sugar or honey, depending on sweetness preference
  • 1 clove of garlic, finely minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste

For the salad:

  • 1 pound Brussels sprouts, ends trimmed and outer leaves removed
  • 1 (15-ounce) can of chickpeas, rinsed and drained
  • 4-6 ounces Genoa salami, thinly sliced and halved or julienned
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1/2 cup kalamata, pitted and sliced or black olives, sliced
  • 1/4 cup pepperoncini, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup provolone cheese, cubed
  • 1/4 cup parmesan, shaved or shredded

Directions

  • In a medium bowl, whisk together the olive oil, red wine vinegar, sugar, garlic, mustard, Italian seasoning, salt, and pepper.
  • In a food processor using the slicing attachment or using a knife, pulse or slice the Brussels sprouts until they are thinly sliced. Place the thinly sliced Brussels into a large bowl.
  • Pour the dressing over the sliced Brussels and use tongs to toss and coat them in the dressing.
  • Allow the Brussels to sit in the dressing marinade for about 30 minutes.
  • While the Brussels are marinating, chop and prep the remaining salad ingredients.
  • Add the chickpeas, salami, tomatoes, kalamata, pepperoncini, red onion, provolone cheese, and parmesan to the marinated Brussels. Toss to combine.
  • Serve immediately with more pepper, to taste.
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