Nancys Chopped Salad Recipe

Name: Nancys Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Half of a small red onion (halved through the core); 1 small head iceberg lettuce; 1 medium head radicchio; 1 pint small sweet cherry tomatoes (such as Sun Golds or Sweet 100s), halved through the stem ends, or cherry tomatoes, quartered; Kosher salt; 1 1/2 cups cooked Ceci (page 96); 4 ounces aged provolone, sliced 1/8 inch thick and cut into 1/4-inch-wide strips; 4 ounces Genoa salami, sliced 1/8 inch thick and cut into 1/4-inch-wide strips; 5 peperoncini, stems cut off and discarded, thinly sliced (about 1/4 cup); 1/2 cup Oregano Vinaigrette (page 97), plus more to taste; Juice of 1/2 lemon, plus more to taste; Dried oregano, for sprinkling (preferably Sicilian oregano on the branch)

Servings: persons

Half of a small red onion (halved through the core)
1 small head iceberg lettuce
1 medium head radicchio
1 pint small sweet cherry tomatoes (such as Sun Golds or Sweet 100s), halved through the stem ends, or cherry tomatoes, quartered
Kosher salt
1 1/2 cups cooked Ceci (page 96)
4 ounces aged provolone, sliced 1/8 inch thick and cut into 1/4-inch-wide strips
4 ounces Genoa salami, sliced 1/8 inch thick and cut into 1/4-inch-wide strips
5 peperoncini, stems cut off and discarded, thinly sliced (about 1/4 cup)
1/2 cup Oregano Vinaigrette (page 97), plus more to taste
Juice of 1/2 lemon, plus more to taste
Dried oregano, for sprinkling (preferably Sicilian oregano on the branch)

1
Separate the layers of the onion, stack two or three layers on top of one another, and slice them lengthwise 1/16 inch thick.
2
Repeat with the remaining onion layers.
3
Place the onion slices in a small bowl of ice water and set them aside while you prepare the rest of the ingredients for the salad.
4
Drain the onion and pat dry with paper towels before adding them to the salad.
5
Cut the iceberg in half through the core.
6
Remove and discard the outer leaves from the head and remove and discard the core.
7
Separate the lettuce leaves, stack two or three leaves on top of one another, and slice them lengthwise 1/4 inch thick.
8
Repeat with the remaining leaves and thinly slice the radicchio in the same way.
9
Cut the tomatoes in half, season them with salt, and toss gently to distribute the salt.
10
Combine the lettuce, radicchio, tomatoes, Ceci, provolone, salami, peperoncini, and onion slices in a large, wide bowl.
11
Season with salt and toss to thoroughly combine the ingredients.
12
Drizzle 1/2 cup of the vinaigrette and squeeze the lemon juice over the salad, then toss gently to coat the salad with the dressing.
13
Taste for seasoning and add more salt, lemon juice, or vinaigrette if desired.
14
Pile the salad on a large platter or divide it among individual plates, piling it like a mountain.
15
Sprinkle the dried oregano on top and serve.
16
Orvieto Classico Superiore (Umbria)

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Half of a small red onion (halved through the core), 1 small head iceberg lettuce, 1 medium head radicchio, 1 pint small sweet cherry tomatoes (such as Sun Golds or Sweet 100s), halved through the stem ends, or cherry tomatoes, quartered, and more.

Yes, Nancys Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Nancys Chopped Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions