Italian Sub Chopped Salad

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While some weeks I love a nice and light salad, some weeks I want something that can fill me up until I feel like I’m gonna pop.

This is a hearty salad. Nothing dainty here. I’m not going to claim that it’s the healthiest salad, but it is delicious. Delicious is good because we’ve both been battling summer colds this week and haven’t had much in the way of appetites, but I’ve still looked forward to this lunch every day.

Summer colds are the worst.

I first saw this recipe on Smitten Kitchen, and tweaked it to suit our tastes. Feel free to do the same!

Italian Chopped Salad (mildly adapted from here)

Oregano dressing

  • 1 tbsp dried oregano
  • 2 tsp salt
  • Freshly ground black pepper
  • Juice of 1 lemon
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tbsp honey
  • Splash of pepperoncini juice


  • 1 head of romaine lettuce, shredded into thin ribbons
  • 1 head radicchio, quartered, cored and shredded into thin ribbons
  • 1 and 1/2 cups canned or cooked chickpeas, drained
  • 1/2 pound white cheese, cut into small cubes (provolone is recommended, but I used monterey jack because it was cheaper)
  • 1/2 pound salami, cut into small pieces
  • 8 pickled pepperoncini, sliced into rings
  • 1 pound cherry tomatoes, sliced in half
  • Small handful of chopped kalamata olives

Mix together your dressing and set aside. Assemble your salad and dress to taste.


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