Low Sugar Italian Chopped Salad

Total time20 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

For the dressing

3 tbsp red wine vinegar
Madhava Clean & Simple Organic Red Wine Vinegar, 16.9 fl oz Filippo Berio Red Wine Vinegar - 16.9 Fl. Oz.Regina Red Wine Vinegar 12 oz Spectrum Imported Organic Red Wine Vinegar Star Italian Kitchen Red Wine Vinegar 25 fl oz, Bottle
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1 tsp dried oregano
1 tsp dijon mustard
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp 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
1 cup cherry tomatoes, halved
4 oz salami, cut into ¼-inch strips
4 oz provolone cheese, cut into ¼-inch cubes
½ cup pitted kalamata olives, halved
½ cup pepperoncini, sliced into rings
¼ red onion, thinly sliced
¼ cup fresh parsley, roughly chopped (optional)

Instructions

1
In a small bowl or jar, whisk together the red wine vinegar, dried oregano, Dijon mustard, sugar, salt, and black pepper until combined. Drizzle in the olive oil while whisking steadily until the dressing is emulsified and slightly thickened.
2
Add the romaine, chickpeas, cherry tomatoes, salami, provolone, olives, pepperoncini, and red onion to a large mixing bowl.

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