Chopped Salad

Today is officially the first day of Summer (woohoo!) and what could be more fitting than a summertime salad filled with veggies?

Unless, of course… you add salami and provolone to produce a cross between a Muffuletta sandwich and an Antipasto platter… in a bowl.

(I love one dish meals.)

My friend, Rachel, at The Fromagette posted this beauty a few months back and I’ve wanted to try it ever since.  In fact, I’ve been trying lots of recipes, which accounts for why I don’t post more often.

If I listed all of the incredible food we’ve enjoyed this past year, it would fill two posts and require untold hours of linking.  (Hmmm… maybe I will someday.)  For now, allow me to say:  Thank you from the bottom of our stomachs!

Getting back to this gem, it inspired a picnic!  It also required The Man Of Few Words’ assistance for the action shots.  (He’s so helpful…xo!)

Chopped Salad  (adapted from the original recipe here)

12 small pimiento stuffed green olives, halved

1/2 c. water-packed roasted red peppers, drained & diced

1/4 c. green onions, chopped

1/2 pint cherry tomatoes, quartered

1/4 c. pepperoncini, drained & sliced into rings

1 small head of Romaine lettuce, chopped

2 oz. provolone cheese, cubed

2 oz. salami, diced


1 Tbsp. extra virgin olive oil

1 Tbsp. red wine vinegar

1 small garlic clove, finely minced

1/2 Tbsp. Dijon mustard

Freshly ground black pepper

1/2 tsp. sugar, or to taste

Combine salad ingredients in a large bowl.

Whisk together vinaigrette; drizzle over salad and toss lightly.

Makes two generous servings.

Paired with a slice of garlic toast, it was the perfect welcome to the Summer months ahead!

Enjoying “friend-ly” food,

~ Kim