Chopped Italian Salad
A vibrant, protein-packed salad with crisp vegetables, three Italian meats, and creamy dressing. Ready in 15 minutes—perfect for lunch or a light dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 22g
Ingredients
- 6 oz mixed Italian deli meats (prosciutto, mortadella, or salami), diced into 1/4-inch cubes
- 6 cups romaine lettuce, chopped into 1/2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, cut into 1/4-inch cubes
- ½ cup Italian dressing (store-bought or homemade)
- ¼ cup parmesan cheese, finely grated
Instructions
- 1
Dice the deli meats by placing each slice flat on the cutting board and slicing lengthwise into 1/4-inch-wide strips, then rotate and slice crosswise into 1/4-inch cubes the size of pea grains.
- 2
Chop the romaine lettuce by gathering a handful into a tight bunch, placing it flat on the cutting board, and slicing crosswise into 1/2-inch pieces.
- 3
Halve each cherry tomato by placing it flat on the cutting board and slicing straight down through the center from top to bottom.
- 4
Place the cucumber flat on the cutting board and slice lengthwise into 1/4-inch-thick planks, then rotate and slice crosswise into 1/4-inch cubes.
- 5
Add the chopped lettuce to a large bowl, then top with the diced deli meats, tomato halves, and cucumber cubes.
- 6
Pour 0.5 cup of Italian dressing over the salad and toss gently with two large spoons, lifting from the bottom and folding over the top, until everything is coated and mixed evenly.
- 7
Divide the salad between two plates and sprinkle 2 tablespoons of grated parmesan cheese on top of each serving.
Tools you’ll need
- cutting board
- chef's knife
- large mixing bowl
- two large spoons or salad servers
- microplane or box grater for cheese
- two dinner plates
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