Italian Chopped Salad with Toasted Fennel Vinaigrette

About This Recipe

This dish is modeled on the Italian-American chopped antipasto salad found at delis and pizzerias -- salami, provolone, chickpeas, and crisp vegetables tossed together in a sharp vinaigrette. The dressing here is built on toasted fennel seeds, ground and whisked into red wine vinegar and olive oil, adding an aromatic, slightly anise-like note that plays well against the salty cured meats and cheese. The technique that matters is toasting the fennel seeds in a dry pan before grinding them -- this wakes up their essential oils dramatically compared to using them raw, giving the vinaigrette real depth rather than a faint, dusty flavor. Chopping all the salad components to a similar, small size (not just tearing lettuce) is what makes this style of salad distinct and easy to eat with just a fork. Served as a hearty lunch or a starter before a pasta dinner, this salad showcases how Italian-American delis built entire flavor profiles around cured meats, sharp cheese, and well-made vinaigrettes rather than delicate greens alone.

Ingredients

Serves 4

• 1 tbspfennel seeds
• 3 tbspred wine vinegar
• 0.5 cupolive oil
• 1 tspDijon mustard
• 1 clovegarlic(minced)
• 0.5 tspsalt
• 6 cupsromaine lettuce(chopped)
• 150 gsalami(diced)
• 150 gprovolone(diced)
• 1 canchickpeas(drained and rinsed)
• 1 cupcherry tomatoes(halved)
• 0.5 cuppepperoncini(sliced)
• 0.25 cupred onion(diced)

Instructions

1. 1

   Toast and grind the fennel

   Toast fennel seeds in a dry skillet over medium heat 1-2 minutes until fragrant. Grind coarsely in a mortar or spice grinder.

2. 2

   Make the vinaigrette

   Whisk ground fennel, red wine vinegar, olive oil, Dijon mustard, garlic, and salt together until emulsified.

3. 3

   Prepare the salad

   In a large bowl, combine chopped romaine, salami, provolone, chickpeas, cherry tomatoes, pepperoncini, and red onion.

4. 4

   Toss and serve

   Pour the vinaigrette over the salad and toss thoroughly to combine. Serve immediately.

Variations

• •

  Add pepperoni or capicola in addition to or instead of salami.

• •

  Swap provolone for fresh mozzarella pearls for a milder, creamier version.

• •

  Add sliced olives and roasted red peppers for extra classic antipasto flavor.

Storage

Best assembled and dressed fresh, as the lettuce wilts once dressed. Store the vinaigrette separately for up to a week and chop the other ingredients a day ahead if needed.

Frequently Asked Questions