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This colorful Italian chopped salad packs traditional tastes onto your plate while staying true to Whole30, Paleo, low-carb, and gluten-free needs. I first whipped this up during my initial Whole30 journey when I was tired of plain lettuce, and it's stuck around in my weekly menu ever since.
I originally put this dish together when having friends over who all ate differently. Everyone could dig in without feeling left out, and even my Italian grandma gave it her nod of approval.
Ingredients
- Romaine lettuce: Crunchy and fresh romaine makes the ideal foundation. Go for bunches with crisp, bright green leaves.
- Uncured ham: Adds protein and genuine Italian taste. Pick a clean brand that works with Whole30 such as Applegate.
- Cherry tomatoes: They deliver pops of sweet juice. Go for plump ones with bright color for maximum taste.
- Basil leaves: Fresh basil offers that distinctive Italian smell. Straight from the garden works best if you can get it.
- Red onion: Brings a sharp kick and pretty purple hue. Look for firm ones with tight outer layers.
- Black olives: They bring saltiness and true Italian character. Make sure to drain them well before tossing in.
- Pepperoncini peppers: They add tangy flavor without too much heat. You'll find them in jars at most stores.
- Primal Kitchen Italian Dressing: A pure, compliant choice that ties everything together. Try to get the kind made with avocado oil.
- Optional extras: Salami, parsley, artichoke hearts, hearts of palm, or kalamata olives can make this dish even better.
Step-by-Step Instructions
- Get Your Veggies Ready:
- Wash and dry your romaine completely then cut into bite-sized chunks. Slice cherry tomatoes into quarters, finely chop red onion, and cut basil into thin strips with a good knife. Getting everything cut the same size means you'll taste all flavors in each bite.
- Fix Your Protein Bits:
- Cut uncured ham into tiny squares or thin strips. If you're adding salami, do it the same way. Keep the meat pieces small enough to get some in every mouthful without taking over.
- Mix Main Ingredients:
- Put chopped romaine into a big mixing bowl first, then add all other ingredients on top. This stops heavier stuff from sinking and helps spread everything evenly through the salad.
- Add Your Dressing:
- Pour about three tablespoons of Primal Kitchen Italian Dressing evenly over everything. Always start with a smaller amount than you think you'll need – you can always put more in later.
- Mix It Well:
- With two big forks or salad tools, gently lift and mix everything together until each piece has a light coat of dressing. Don't rush this part – about 30 seconds of good mixing makes sure flavors spread everywhere.
- Eat Right Away:
- Put it in a serving bowl or on individual plates and enjoy immediately for best crunch and freshness. The salad tastes best just after it's mixed.
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Those pepperoncini peppers are really the hidden gem in this dish. I found out how important they were when I skipped them once and right away noticed the salad missed that special tang. Now my husband won't touch this salad if they're not in it.
Make-Ahead Tips
You can get this salad ready up to 24 hours before eating if you store it right. I suggest cutting all ingredients and keeping them in a sealed container in the fridge. Don't add the dressing until you're about to eat or your lettuce will get soggy. For weekly lunch prep, I often divide the salad into single containers with tiny dressing cups on the side for quick grab-and-go meals all week.
Ingredient Swaps
If you can't find certain things or need to work around food restrictions, many switches work great. You can use spinach or mixed greens instead of romaine for a different feel. Turkey or chicken works fine in place of ham. For a veggie version, throw in extra olives and about a quarter cup of chopped walnuts for protein and crunch. In a tight spot, plain white vinegar with good olive oil can stand in for the bottled dressing.
Serving Suggestions
This flexible salad goes well with almost any main dish. I love it next to some grilled chicken or alongside Italian meatballs for a full meal. When friends come over, I put it in a big wooden bowl with grilled meats and veggies for a pretty spread. In summer, I often take this to cookouts where it balances out heavier BBQ foods nicely.
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This easy, fresh Italian salad will probably become a regular at your table, just like it has at ours!
Frequently Asked Questions
- → Can I pick a different lettuce?
Sure, you can swap romaine for crispier greens like iceberg or a mix of different leaves for variety.
- → Which dressing is best for it?
A classic Italian dressing is perfect, but try vinaigrette or quickly whip up one with olive oil, vinegar, and Italian herbs.
- → Are olives a must?
Nope, skip olives if you don’t like them. Try cucumbers, artichoke hearts, or even capers instead.
- → Can I throw in some protein?
Totally! Add grilled shrimp, chicken, hard-boiled eggs, or deli meats like salami or turkey to make it heartier.
- → Does it work for meal prep?
Yes, it’s meal prep friendly. Keep the dressing separate, then mix everything together just before eating to keep it crispy.
- → How can this be vegetarian?
It’s simple to skip the meat! Add more veggies like cucumbers, roasted peppers, or hearts of palm for a filling version.