Gluten Free Italian Chopped Salad
This hearty chopped salad is the kind of bowl that makes you forget you're eating a salad — it's loaded with savory salami, cubes of provolone, briny Kalamata olives, tangy pepperoncini, and chickpeas that add just enough heft to keep you full. Every bite hits a different note, from the crisp romaine to the sweet roasted red peppers and juicy cherry tomatoes. The homemade red wine vinaigrette — whisked together with Dijon mustard, dried oregano, and a pinch of red pepper flakes — ties everything together with a bold, zippy finish that store-bought dressings rarely match. Because the whole dish is built from naturally grain-free ingredients, there's no swapping or substituting required; it just works. Salami and provolone are worth a quick label check to confirm no fillers, but otherwise this comes together in minutes with zero fuss. It serves four and is equally at home as a weeknight dinner or something you'd proudly bring to a gathering. Finish with a scatter of fresh parsley if you have it — it's optional, but it makes the whole bowl look like it came straight from a trattoria.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp dijon mustard
- ¼ tsp crushed red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
For the salad
- 1 large head romaine lettuce, chopped into ½-inch pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 oz salami, cut into ¼-inch strips
- 4 oz provolone cheese, cut into ¼-inch cubes
- 1 cup cherry tomatoes, halved
- ½ cup pitted kalamata olives, halved
- ½ cup jarred pepperoncini, sliced into rings
- ½ cup roasted red peppers, drained and roughly chopped
- ¼ red onion, thinly sliced
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl or jar, whisk together the red wine vinegar, dried oregano, Dijon mustard, crushed red pepper flakes, kosher salt, and black pepper until combined. Drizzle in the olive oil in a steady stream, whisking constantly, until the dressing is emulsified and slightly thickened.
- 2
Add the chopped romaine, chickpeas, salami, provolone, cherry tomatoes, Kalamata olives, pepperoncini, roasted red peppers, and red onion to a large mixing bowl.
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