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Chopped Italian Salad With Italian Vinaigrette

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“I found this in The Sun-Sentinel from and I don't want to lose it. Sounds good and easy to make.”

Ingredients Nutrition

  • For the vinaigrette
  • 12 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 14 teaspoon salt
  • 14 teaspoon black pepper, coarsely ground
  • 1 12 tablespoons basil, chopped
  • 1 12 tablespoons oregano, chopped
  • 1 12 tablespoons thyme, chopped
  • 12 cup olive oil
  • For the Chopped Italian Salad
  • 1 head romaine lettuce, about 1-1/4 pounds, cut into 1-inch squares
  • 1 (4 ounce) jar roasted red peppers, drained and sliced
  • 14 lb salami, sliced and cut into strips if desired
  • 13 cup red onion, chopped
  • 1 12 cups black olives, pitted and chopped
  • 1 cup provolone cheese, diced


  1. For the vinaigrette, combine vinegar, mustard, salt and pepper and herbs in a food processor or blender and process on high speed until the mixture is well blended.
  2. With the motor running, carefully pour olive oil in a steady stream. Store in the refrigerator after use. (Vinaigrette will last approximately 2 weeks in the refrigerator.).
  3. For the salad, combine all the salad ingredients and toss.
  4. Dress with Italian Vinaigrette just before serving.

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