CPK Chopped Salad
This salad makes me think of warm summer evenings where we sit outside on the patio until the all the tealights in jars have flickered out. It’s a meal in a bowl and no cooking required. A trip to the deli counter at the regular grocery store, (no fancy ingredients here) and throw together the vinaigrette and you’re done!
- Prep Time: 15 minutes
- Total Time: 15
- Yield: 2-3 Servings 1x
Ingredients
- 1 bag or two small heads butter lettuce. Some may prefer romaine lettuce, but butter is always my favorite. It has that crispness like iceberg and romaine, but just a little more tender.
- 1/3 pound roasted turkey breast from the deli (ask for thick slices)
- 1/4 pound genoa salami
- 1/4 pound provolone cheese
- 8 large basil leaves
- 2 green onions
- 1/2 can garbanzo beans
- 12 grape tomatoes
- 3–4 pepperoncini
For the Dressing:
- one shallot
- one garlic clove
- 2 tablespoons dijon mustard
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Add about 1/2 cup olive oil and whisk ingredients together, adding more as needed
Instructions
- Wash, spin dry and chop lettuce (unless using a bag that’s already been washed for you)
- Slice the turkey, salami and provolone cheese into thin slices
- Julienne the basil leaves
- Chop the green onions (white and green parts)
- Rinse and drain the garbanzo beans and set aside in a small bowl
- Slice the grape tomatoes in half
- Slice the pepperoncini
At this point everything can be made ahead and stored in the refrigerator and when you are ready to eat, just start with the lettuce in a large bowl and toss everything together with the dressing.
Notes
I find it’s a good idea to use separate bowls to toss for each serving. This ensures that every serving has the same amount of each item. Start with the lettuce in each bowl and then begin to layer in the other ingredients. Pour just the amount of dressing for each serving and toss. Serve on chilled plates.