Italian Chopped Salad With Ham
This Italian Chopped Salad with Ham is a crisp, hearty Mediterranean-style salad packed with savory deli meats, provolone cheese, olives, chickpeas, and a bold homemade Italian dressing. Ready in just 15 minutes, it's a satisfying no-cook spring dinner that delivers big flavor in every bite.
Equipment
- large salad bowl
- sharp knife
- cutting board
- small jar or bowl for dressing
- salad tongs
Ingredients
- 1 large romaine lettuce, chopped
- 1/2 head radicchio, thinly sliced
- 150 g cooked ham, cubed
- 80 g salami, sliced and quartered
- 100 g provolone cheese, cubed
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 1/3 cup kalamata olives
- 1/4 cup pepperoncini peppers, sliced
- 4 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 leaves fresh basil, torn (optional)
Instructions
- In a small jar or bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Shake or whisk until the dressing is fully emulsified.
- Chop the romaine lettuce into small bite-sized pieces, wash thoroughly, and dry completely before placing it into a large salad bowl.
- Thinly slice the radicchio and add it to the bowl with the romaine lettuce.
- Cube the cooked ham and provolone cheese into small pieces and slice the salami into quarters. Add them to the bowl.
- Halve the cherry tomatoes, slice the pepperoncini, and add them along with the drained chickpeas and kalamata olives.
- Pour the dressing over the salad about 10 minutes before serving and toss thoroughly so every ingredient is lightly coated.
- Finish by tearing fresh basil over the top and adding a final crack of black pepper. Serve immediately.
Notes
For the best flavor, allow the cheese and deli meats to sit at room temperature for about 10 minutes before assembling the salad. Chop ingredients into small, even pieces so each bite includes multiple flavors. Dress the salad no more than 10 minutes before serving to keep the lettuce crisp. A handful of torn fresh basil added just before serving adds a beautiful aromatic finish.