Super Italian Chopped Salad
Recipe type: Salad
This is a version of the first chopped salad I ever had in an Italian restaurant in Minneapolis about 30 years ago. This salad is extra super with a batch of garlic knots! Be sure to try them.
  • 1 head Romaine lettuce, shredded and chopped
  • 1 fennel bulb, diced into ½ inch cubes
  • 6 ounces salami (I used soppressata), chopped or thinly sliced
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup chopped celery
  • ⅓ cup sliced black olives
  • ½ cup shredded red cabbage, chopped
  • ½ cup basil, julienne sliced
  • 1 cup fresh mozzarella chopped (I used Pearls, available in the fancy cheese counter)
  • 4 ounces provolone cheese, chopped
  • ½ cup red onion, chopped
  • 1 cup grape tomatoes, cut in 4
  • ¼ cup Branch and Vine Tuscan Herb Olive Oil
  • 3 Tbsp. Branch and Vine Pinot Noir Red Wine Vinegar
  • 1 Tbsp. s.a.l.t. sisters Tuscan Farmhouse Herb Blend (available at Branch and Vine)
  • 1 garlic clove, grated
  • 1 tsp. Dijon mustard
  • 2 tsp. honey
  • A pinch of salt and a grind of fresh pepper
  1. Combine all of the dressing ingredients and whisk until smooth. Set aside. Combine all of the salad ingredients and add about ¼ cup of the dressing. Toss, toss, toss. Taste and adjust.
Recipe by Fayette Woman at