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a white bowl of california chopped salad with provalone cheese, kale, tomatoes and salami on a blue background
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5 from 1 vote

California Chopped Salad

Finely chopped kale, treviso, salami, provolone cheese tossed with a zesty pepperoncini vinaigrette!
Prep Time20 minutes
Course: Salad
Cuisine: American, Italian
Servings: 2
Calories: 548kcal
Author: Leigh Anderson

Ingredients

  • 1 bunch kale
  • 1 small head of radicchio or treviso
  • 1/4 c sliced pepperoncinis
  • 1 c cherry tomatoes halved
  • 1/2 c smashed and pitted green olives, like Castelvetranos
  • 1 can garbanzo beans
  • 4 oz provolone cheese, sliced into strips
  • 4 oz salami, sliced into strips
  • salt and freshly ground pepper

Pepperoncini Vinaigrette:

  • 1/4 c chopped pepperoncini + 1 tbsp juice/brine
  • 1/4 c red wine vinegar
  • 1 tbsp dijon
  • 1 tbsp dried oregano
  • 1/2 c olive oil

Instructions

  • Remove the stems from the kale and chop into thin ribbons. Chop the radicchio/treviso into ribbons as well and place everything into a large salad bowl.
  • Drain and rinse the garbanzo beans, add them to the bowl along with the pepperoncini's, tomatoes, smashed olives, provolone cheese, and salami.
  • Toss all of the ingredients together with the vinaigrette. Season with salt and pepper, serve immediately!

Pepperoncini Vinaigrette:

  • Pulse all of the ingredients together in a blender or food processor.

Notes

Pepperoncini Vinaigrette will keep well in the refrigerator, covered, for at least 1 week.

Nutrition

Calories: 548kcal | Carbohydrates: 15g | Protein: 32g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 2436mg | Potassium: 918mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7230IU | Vitamin C: 110mg | Calcium: 565mg | Iron: 3mg