If you asked me about the heartiest, dinner worthy salad that I make, my answer would be Italian Chopped Salad. This Italian Chopped Salad recipe is lighter than a sandwich, with beans for heft rather than bread. But it’s equally satisfying.
I made a couple of tweaks to her recipe, adding kalamata olives, using cannellini beans instead of chickpeas, and making the dressing slightly more astringent because I love a vinegary bite. I suggest you do the same. This salad is amiable to most any variety of olive, bean, cured meat or cheese that you love, so make it your own!
I’ve added the caveat ‘for two’ to the the title, but really this is enough for four if you have a household of light eaters or if this isn’t the main dish. Otherwise, this makes two big (read: huge) salads; just the way I like them!
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 small clove garlic minced
- 1 teaspoon minced shallot
- 1/2 teaspoon dried Italian seasoning
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- 1 15 ounce can cannellini beans drained (or 1 1/2 cups home cooked)
- 1 head romaine lettuce chopped
- 2 ounces Pecorino Romano or provolone cheese diced small
- 3 ounces salami sliced into thin ribbons
- 6 oil packed sun dried tomatoes coarsely chopped
- 12 kalamata olive pitted and coarsely chopped
- In a medium bowl, whisk together vinegar, mustard, garlic, shallot and Italian seasoning. Slowly drizzle in olive oil, whisking constantly. Season to taste with salt and freshly ground black pepper.
- Place cannelini beans in a large salad bowl. Add dressing and gently stir to combine. Let stand 10 minutes.
- Add chopped romaine to beans and toss gently to incorporate beans and coat lettuce with dressing. Sprinkle remaining ingredients over and serve.