Chopped Italian Salad

By á-29965

Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad—it's the Italian way.

Ingredients

• 1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
• 1/4 pound sliced pepperoni, chopped
• 1/3 cup drained sliced pimientos (one 4-ounce jar)
• 1/3 cup chopped red onion
• 1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
• 3 tablespoons red- or white-wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 cup grated Parmesan

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.

Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.