Chopped Italian Sub Salad with Oregano Vinaigrette

Serves 4 · 20 min prep

Ingredients

• 2 large romaine hearts, chopped
• 6 oz salami, diced
• 4 oz provolone cheese, diced
• 1 1/2 cups cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 cup red onion, finely diced
• 1/3 cup pepperoncini, sliced
• 1/3 cup black olives, sliced
• 1/4 cup extra-virgin olive oil
• 3 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, torn

Instructions

1. 1Wash and thoroughly dry the romaine hearts, then chop into bite-size pieces and place in a large mixing bowl so the greens form a crisp base.
2. 2Dice the salami and provolone into roughly 1/2-inch cubes so every forkful gets meat and cheese; add both to the bowl.
3. 3Halve the cherry tomatoes, dice the cucumber, and finely dice the red onion; scatter them over the greens along with the sliced pepperoncini and black olives.
4. 4In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until the vinaigrette looks emulsified and slightly thickened.
5. 5Taste the dressing and adjust salt or vinegar if you want it brighter; it should taste punchy enough to stand up to the salty meats and cheese.
6. 6Pour three-quarters of the vinaigrette over the salad and toss vigorously with tongs for 30–45 seconds so every leaf and cube is lightly coated.
7. 7Add the torn fresh basil and the remaining dressing if needed, then toss once more until the salad looks glossy and evenly mixed.
8. 8Let the salad sit 5 minutes so the flavors marry, then divide into four bowls or meal-prep containers.
9. 9Serve immediately for maximum crunch, or chill up to 4 hours; if packing for work, keep dressing separate and toss just before eating.