Ingredients
Scale
- 1 head iceberg lettuce, finely chopped
- 1/2 lb deli turkey breast, thick-cut and diced
- 1/4 lb Genoa salami, diced
- 1/4 lb pepperoni or prosciutto, chopped
- 1/2 cup provolone cheese, cubed or shredded
- 1/2 red onion, thinly sliced or diced
- 1 cup cherry tomatoes, halved
- 1/2 cup pepperoncini peppers, sliced
- 1/3 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Start by finely chopping the iceberg lettuce into small shreds. Place the lettuce into a large mixing bowl. Dice the red onion and halve the cherry tomatoes, adding them to the bowl along with the sliced pepperoncini peppers.
- Take your deli turkey, salami, and pepperoni and cut them into uniform bite-sized squares. Consistency is key for a true chopped salad experience. Add the meats and the cubed provolone cheese to the salad base.
- In a small separate bowl, combine the mayonnaise, red wine vinegar, minced garlic, dried oregano, and red pepper flakes. Whisk until the dressing is smooth and creamy. Taste and add salt and pepper as needed.
- Pour the dressing over the salad ingredients in the large bowl. Use large spoons or salad tongs to toss everything thoroughly, ensuring every piece of meat and vegetable is coated in the creamy dressing.
- Give the salad a final taste. If you prefer more tang, add an extra splash of vinegar or a spoonful of pepperoncini juice. Serve immediately or chill for 30 minutes to let the flavors meld.
- Cook Time: 15 minutes