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Nancy’s Chopped Salad

  • Author: Meagan


I can’t believe I waited this long to put salami on my salad!  I found this on Smitten Kitchen and I think of it as a Cobb Salad variation – dinner salad, all kinds of tasty bits, and filling.  We also thought the addition of Cocktail Crisps was next level, which is why I left out the beans this time – enjoy!




4 cloves of garlic, finely minced AND 1 T. dried oregano (or up to 2, but we thought 1 was enough!)

2 t. kosher salt AND a good grinding of pepper

2 T. freshly squeezed lemon juice

1/4 c. EACH red wine vinegar AND olive oil

Salad Selections (an outline) – the amounts below will easily serve 4 to 6 people

1 can (398 mL) chickpeas (or any other bean), rinsed and drained well

1/2 of a small red onion, very thinly sliced into half moons (or pickled red onion, or chopped green onion)

~1/2 lb. provolone – cut into thin ribbons

~1/2 lb. your favorite salami – cut into thin ribbons

pickled pepperoncini (or pickled jalapenos), sliced into rings

~1 lb. cherry or grape tomatoes, slice in half if large

2 heads of 2 different varieties of lettuce – iceberg and radicchio are recommended, I used butter lettuce and red frisée

more oregano – fresh or dried – for garnish


Add all dressing ingredients to a container with a tight lid and give it a good shake.  Assemble salad individually in large dinner bowls, in any way you wish – we enjoyed ours layered out like a Cobb salad.  Drizzle on dressing, less is more in this case as it’s powerful stuff, and then garnish as you wish.  We’re looking forward to trying out more variations!



From Meagan's Kitchen

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