Italian Chopped Salad.
Prep time.
15 min.
Cook time.
10-12 min.
Total time.
25-27 min.
Serves.
3-4.
Crisp greens, savory salami, and tangy pepperoncini come together in this bold Italian chopped salad. Homemade ACE Bakery® sourdough croutons add golden crunch while freshly grated parmesan and a zesty Italian dressing tie everything together for a bright, satisfying salad that is perfect for sharing.
Sourdough Croutons● 3–4 slices ACE Bakery BistroSourdough Bread● 2 tablespoons olive oil● ½ teaspoon garlic salt● 1 teaspoon Italian seasoningSalad● 3 cups chopped romainelettuce● 1 cup baby spinach● 1 cup arugula● 1 cup cherry tomatoes, halved● ½ cup thinly sliced red onion● ⅓ cup sliced pepperoncini● 4 ounces salami, chopped● ½ cup freshly grated parmesancheese● Prepared sourdough croutonsItalian Dressing● ¼ cup olive oil● 2 tablespoons pepperoncinijuice● 1½ tablespoons red winevinegar● 1 teaspoon Dijon mustard● 1 small garlic clove, finelygrated● ½ teaspoon Italian seasoning● Salt and freshly crackedblack pepper, to taste.
Make the Croutons: Preheat the oven to 375°F. Cut the sourdough bread into strips and then into cubes. Spread the bread cubes on a baking sheet and toss with the olive oil, garlic salt, and Italian seasoning until evenly coated. Bake for 10–12 minutes, tossing once halfway through, until the croutons are golden and crisp. Set aside to cool slightly.Make the Dressing: In a small bowl or jar, whisk together the olive oil, pepperoncini juice, red wine vinegar, Dijon mustard, grated garlic, Italian seasoning, salt, and black pepper until well combined.Assemble the Salad: In a large bowl, combine the chopped romaine, spinach, arugula, cherry tomatoes, red onion, pepperoncini, and chopped salami. Add the sourdough croutons and sprinkle the grated parmesan over the top. Drizzle the dressing over the salad,toss and serve immediately with extra parmesan and freshly cracked black pepper on top.
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