Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 large clove Fresh Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Cracked Black Pepper
  • 1/2 teaspoon Granulated Sugar
  • 2 medium heads Romaine Lettuce, washed and dried
  • 1 small head Radicchio
  • 4 ounces Genoa Salami, cubed (3/8-inch dice)
  • 4 ounces Provolone Cheese, sharp, cubed (3/8-inch dice)
  • 1 (15-ounce) can Canned Chickpeas (Garbanzo Beans), rinsed and thoroughly drained
  • 1/2 small Red Onion, finely diced
  • 4 ounces Jarred Roasted Red Peppers, drained well and chopped
  • 1/4 cup Sun-Dried Tomatoes (oil-packed), drained and rough chopped
  • 1/3 cup Pepperoncini Peppers, sliced
  • 1/4 cup Fresh Basil leaves, roughly chopped

Instructions:

  1. Prepare the Vinaigrette: Place the red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, pepper, and sugar into a small jar. Shake vigorously until the salt and sugar dissolve.
  2. Emulsify: Add the olive oil. Secure the lid tightly and shake for 30–60 seconds until the dressing is well emulsified (creamy and slightly thickened). Taste and adjust seasoning as needed.
  3. Prep the Solids: Dice the Genoa salami and Provolone cheese into consistent, 3/8-inch cubes. Finely dice the red onion and chop the roasted red peppers and sun-dried tomatoes. Slice the pepperoncini.
  4. Drain: Rinse the chickpeas thoroughly under cold water and drain them extremely well to prevent watering down the dressing.
  5. Chop the Greens: Stack the Romaine and radicchio leaves. Roll them tightly and slice them thinly, then run your knife perpendicularly through the pile to create small, consistent chopped pieces, which is essential for a true Italian Chopped Salad.
  6. Initial Combine: Place the chopped greens, salami, provolone, chickpeas, red onion, roasted peppers, and pepperoncini into a large salad bowl.
  7. Dress Lightly: Pour about three-quarters of the prepared dressing over the salad ingredients. Toss gently but thoroughly until everything is lightly coated.
  8. Chill to Marry Flavours: Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This step allows the ingredients to absorb the dressing and meld the Mediterranean flavours.
  9. Final Adjustments: Just before serving, remove from the fridge, give it a final toss, and add the remaining dressing if the salad seems too dry. Sprinkle generously with fresh chopped basil and serve.