Italian Chopped Salad with Grilled Garlic Baguettes Recipe
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
For the Italian Chopped Salad
- 2 large heads romaine lettuce, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, finely diced
- ½ cup pepperoncini peppers, sliced
- ½ cup black olives, sliced
- ½ cup green olives, sliced
- 6 ounces salami, diced
- 4 ounces pepperoni, diced
- 1 cup provolone cheese, cubed
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
For the Italian Vinaigrette
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Grilled Garlic Baguettes
- 1 French baguette, sliced lengthwise
- 4 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- ¼ cup grated Parmesan cheese
Instructions
Step 1: Prepare the Italian Dressing
In a small bowl or mason jar, combine:
- Olive oil
- Red wine vinegar
- Lemon juice
- Dijon mustard
- Honey
- Italian seasoning
- Garlic
- Salt
- Black pepper
Whisk or shake vigorously until fully emulsified.
Set aside.
Step 2: Chop the Salad Ingredients
Wash and dry all vegetables thoroughly.
Finely chop the romaine lettuce and place it in a large serving bowl.
Add:
- Tomatoes
- Cucumber
- Bell pepper
- Red onion
- Pepperoncini
- Olives
- Salami
- Pepperoni
- Provolone cheese
- Parsley
Toss lightly to combine.
Step 3: Prepare the Garlic Butter
In a small bowl, mix together:
- Softened butter
- Olive oil
- Minced garlic
- Parsley
- Parmesan cheese
Stir until smooth and evenly combined.
Step 4: Prepare the Baguette
Spread the garlic butter mixture evenly over the cut sides of the baguette.
Cut into manageable serving pieces if desired.
Step 5: Grill the Baguette
Preheat a grill or grill pan to medium heat.
Place the baguette cut-side down on the grill.
Cook for 2–4 minutes until golden brown with light grill marks.
Remove from the grill and allow to cool slightly.
Slice into serving pieces.
Step 6: Dress the Salad
Just before serving, pour the Italian vinaigrette over the salad.
Toss thoroughly so all ingredients are evenly coated.
Sprinkle with grated Parmesan cheese.
Step 7: Serve
Arrange the grilled garlic baguette slices alongside the salad.
Serve immediately while the bread is warm and crisp.
Tips for the Best Italian Chopped Salad
Chop Ingredients Small
The signature feature of a chopped salad is that every ingredient is bite-sized, ensuring balanced flavor in every forkful.
Use Fresh Lettuce
Crisp romaine provides the best texture and holds up well to dressing.
Dress Just Before Serving
This keeps the vegetables crunchy and fresh.
Grill the Bread Fresh
Warm garlic baguettes are best served immediately after grilling.
Customize the Meats
Swap salami and pepperoni for turkey, ham, or grilled chicken if preferred.
Variations
Italian Chicken Chopped Salad
Add grilled chicken breast for extra protein.
Vegetarian Italian Chopped Salad
Omit the meats and add chickpeas or white beans.
Antipasto Chopped Salad
Include marinated artichokes and roasted red peppers.
Spicy Italian Salad
Add extra pepperoncini and crushed red pepper flakes.
Mediterranean Style
Replace provolone with feta and add cucumbers and fresh dill.
Make-Ahead Instructions
Prepare the salad ingredients and dressing separately up to 24 hours in advance.
Store refrigerated and toss together just before serving.
Storage
Refrigerator
Store undressed salad in an airtight container for up to 2 days.
Dressing can be stored separately for up to 1 week.
Bread
Best enjoyed fresh but can be stored for 1 day and reheated before serving.
Nutrition Information (Approximate Per Serving)
- Calories: 520
- Protein: 20g
- Carbohydrates: 30g
- Fat: 36g
- Fiber: 4g
- Sugar: 5g
- Sodium: 1,180mg
