A hearty Italian-inspired chopped salad that brings together the bright flavors of fresh vegetables with a creamy, herbed house dressing. Perfect for family dinners or as a crowd-pleasing starter for entertaining. Makes 6-8 servings.
Prep Time:25 minutesmins
Total Time:25 minutesmins
Ingredients
Salad
1headiceberg lettuce
1medium red onion
1bunchfresh chives
½cupsun-dried tomatoes
8slicesprovolone cheese
6-8pepperonciniplus 1 tablespoon juice from jar
1tablespoonfresh herbs
½cupParmesan cheesefreshly grated
Salt and freshly ground black pepper
House Dressing
½cupextra virgin olive oil
3tablespoonsred wine vinegar
1tablespoonmayonnaise
2clovesgarlicminced
1teaspoonDijon mustard
1teaspoondried oregano
½teaspoondried basil
Salt and freshly ground black pepper to taste
Instructions
Prep. Core and chop the iceberg lettuce into bite-sized pieces. Place in a large bowl and refrigerate to chill thoroughly.
Slice. Thinly slice the red onion into half-moons and finely chop the chives.
Prepare. Cut sun-dried tomatoes into thin strips. Dice the provolone cheese into 1/2-inch cubes.
Mix. In a mason jar, combine olive oil, vinegar, mayonnaise, minced garlic, mustard, oregano, basil, and pepperoncini juice. Shake vigorously until well emulsified.
Assemble. Layer the chilled lettuce with onions, sun-dried tomatoes, provolone, and whole pepperoncini.
Finish. Sprinkle with Italian herbs, chives, and salt and pepper. Just before serving, drizzle with the desired amount of dressing and top with Parmesan cheese.
Notes
Dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and shake well before using.