Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chopped salad
- Preparation and cooking time
- Total time
- Easy
- Serves 8-10 as a side
Ingredients
VINAIGRETTE
- 2½ tbsp red wine vinegar
- 1 tbsp dried oregano
- 1⁄2 lemon, juiced
- 2 cloves garlic, 1 smashed flat, 1 crushed
- ground to make 1⁄4 tsp whole black peppercorns
- 100ml extra-virgin olive oil
SALAD
- 1⁄2 small red onion, halved and thinly sliced
- 1 iceberg lettuce, cut into ½cm strips
- 1 radicchio, cut into ½cm strips
- 340g cherry tomatoes, cut into quarters
- 320g tin chickpeas, drained
- 100g provolone, thinly sliced
- 100g salami, thinly sliced
- 5 peperoncini, cut into thin slices, or pickled jalapeños chopped to make 1 tbsp
- 1⁄2 lemon, juiced
- dried oregano, to serve
Method
- STEP 1
Put the onion in a small bowl of ice-cold water while you prepare the remaining ingredients.
- STEP 2
For the vinaigrette, whisk together all of the ingredients, plus ½ tsp of fine sea salt, in a small bowl, seasoning to taste. Drain the onion and pat dry with kitchen paper. Combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, peperoncini and onion in a large, wide bowl. Season with salt to taste, and toss thoroughly to combine.
- STEP 3
Drizzle 6 tbsp of the vinaigrette over the salad, then sprinkle with the lemon juice, tossing gently to coat the salad evenly. Taste and add the remaining 2 tbsp of vinaigrette, plus any salt or lemon juice to taste. Transfer the salad to a large platter or pile up on individual plates. Sprinkle some oregano on top to serve.
