07.26.22

Italian Chop Salad with Peperoncini Vinaigrette

Say hello to your newest obsession — Italian Chop Salad with Peperoncini Vinaigrette! 

Italian Chop Salad with Peperoncini Vinaigrette

If you follow me on Instagram, you already know I love making a quick Italian Chop for lunch. To make it even more exciting, I made a Peperoncini Vinaigrette to add even more flavor than the usual balsamic-oil combination. 

Italian Chop Salad with Peperoncini Vinaigrette

And let’s talk peppers. You all already know I love peperoncinis, but there’s a new-to-me pepper I am loving  — sweet + tangy pepper drops! Similar to peppadews, they bring add a craveable bold flavor to any dish. And don’t worry if you can’t find these in your grocery store, I have an alternative in the recipe note for you. 

Italian Chop Salad with Peperoncini Vinaigrette

I can’t wait to see you all make your desk lunches more exciting with this Italian Chop Salad with Peperoncini Vinaigrette!

Italian Chop Salad with Peperoncini Vinaigrette

Italian Chop Salad with Peperoncini Vinaigrette
Serves: 4
Print
5 from 2 votes
Total Time40 mins

Ingredients

For the Crispy Chickpeas:

  • One [15-ounce] can garbanzo beans drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Pepperoncini Vinaigrette:

  • 6 mild peperoncini peppers cored and minced (about 3 tablespoons)
  • 3 tablespoons peperoncini brine
  • 2 tablespoons white wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons grated parmesan cheese
  • 1 clove garlic minced
  • 1 teaspoon italian seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Salad:

  • 6 cups chopped romaine lettuce or 1 large head
  • 4 cups baby arugula
  • 1 cup halved cherry tomatoes
  • ½ cup drained sweet n’ tangy pepper drops see note
  • ½ cup sliced peperoncini drained
  • ½ cup halved and thinly sliced red onion
  • 6 ounces sliced genoa salami cut into ½-inch dice
  • 3 ounces sliced provolone cheese cut into ½-inch dice (optional, omit for dairy-free)

Instructions

  • Preheat the oven to 425℉ and line a baking sheet with parchment paper.

Make the Chickpeas:

  • Pat the chickpeas very dry and spread on the prepared baking. Drizzle with the olive oil, italian seasoning, salt and pepper and toss until evenly coated. Transfer to the oven and bake until the chickpeas are golden brown and crisp, about 25 minutes, tossing halfway through.

Make the Pepperoncini Vinaigrette:

  • In a small bowl, whisk together the minced pepperoncini, the pepperoncini brine, white wine vinegar, olive oil, parmesan, garlic, Italian seasoning, salt and pepper. Set aside.

Assemble the Salad:

  • In a large bowl, combine the romaine, arugula, cherry tomatoes, pepper drops, red onion, salami, and provolone cheese.
  • When the chickpeas are crisp, remove from the oven and set aside to cool slightly. Pour the vinaigrette over the salad and toss until well coated in the dressing and evenly combined. Divide the salad amongst four plates then, divide the crunchy chickpeas over the top of each salad.

Notes

Sweet n’ tangy pepper drops are my new obsession. Just like their name they are exactly that — sweet with a touch of tang! If you like peppadews, you will love these. You can usually find these in your groceries deli section or jarred aisle, but if you can’t find them, you can sub ½ cup drained and chopped roasted red pepper.

Photography by Eat Love Eats.

5 Comments

  • Reply
    Susan
    August 7, 2022 at 1:06 am

    5 stars
    This salad was absolutely delicious and the dressing was perfection. Thank you for always inspiring me to cook.

    • Reply
      Alex
      August 7, 2022 at 2:54 pm

      Aw yay! Thanks Susan! Glad you enjoyed it!

  • Reply
    Mallory
    August 3, 2022 at 3:59 pm

    This was a great recipe! My husband and I ate this salad for lunches this week. We LOVED the dressing and plan to make it for other salads – great flavor and easy to put together. I couldn’t find the pepper drops in my grocery store and had some roasted red peppers in the fridge, but honestly liked the salad better without them.
    The only negative was the chickpeas – we ate some right out of the oven when they were crispy and they were amazing, but by the time we ate them with our salads the next day, they were soggy. Still, was a great meal overall!

  • Reply
    Rosemary
    August 2, 2022 at 8:39 pm

    5 stars
    My love for chopped salads is pretty fierce & when it’s an Italian version that’s even better! I made this for dinner last week & absolutely loved it!! Sure, there’s some chopping involved but nothing daunting. I loved it so much I went ahead and chopped everything up & stored it in Tupperware for lunches this week. Such a perfect meal for dinner or for prepping to have on hand for lunches!

  • Reply
    Jessie Montes
    August 2, 2022 at 6:42 pm

    This looks insane! I can’t wait to make it. 😍

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