It takes a LOT to get me interested in salad. No really, it takes a lot of ingredients. Usually. I just find it so hard to get interested in a salad as a meal (and not just a side) unless there’s a lot going on. And who has time for that? Chopping, prepping, buying (and maybe then wasting when the unused portion goes bad) all the ingredients and putting them together to try and make something interesting out of lettuce. Pass.
But, every once in a while, I am surprised by a simple salad. And everything about this Paleo chopped salad surprised me in the best possible way. It’s inspired by the chopped salad at Mozza that Sweetgreen is currently featuring on their seasonal menu. I looked at the ingredient list and realized that it was not only simple, but each component is packed with flavor, meaning that you can get away with doing very little to the ingredients while still having an incredibly flavorful result.
Chopped salads often have chickpeas or olives, two ingredients I just can’t get behind. The original version of this salad had the former and not the latter, but I’ve omitted the chickpeas nonetheless. Delicious thick strips of salami, pickled pepperoncini, ripe grape tomatoes and the marinated onions made popular by the incomparable nocrumbstleft form the flavor foundation for this salad. If you haven’t made the magic elixir that is marinated onions, a term nocrumbsleft’s rightfully coined, they deserve a permanent spot on your kitchen counter. I even use the oil from the onions as the base for the dressing here, though you can certainly just use regular olive oil.
This Paleo chopped salad comes together in no time at all and is packed with flavor. If you get down with dairy, a nice aged jack or provolone cheese here takes the salty umami to the next level. Add chicken and it makes a satisfying meal out of a salad, and that’s really saying something. Surprise yourself with this simple Paleo chopped salad that’s not simply flavored at all!Print
Full of tasty, flavor packed ingredients, it’s easy to see why this chopped salad is one of the only salads I will willingly call a full meal!
For the Salad:
- 3 cups chopped radicchio (about ½ a head)
- 1 bag sweet butter lettuce, chopped
- ¼ lb. salami (I like the fellino type from Columbus), thickly sliced and cut into strips
- 1 cup grape or cherry tomatoes, sliced in half
- 1/3 cup diced red onions (I use the marinated onions from nocrumbsleft, and then use the oil in the dressing as well
- ½ cup sliced pepperoncini
- Optional: thin shavings of aged jack or provolone cheese for garnish
For the Dressing:
- ½ cup extra virgin olive oil (I highly recommend using the oil from the marinated onions from the recipe by nocrumbsleft)
- 1 ½ tablespoon lemon juice
- 1 ½ tablespoon red wine vinegar
- ½ tablespoon dried oregano
- 1 clove garlic, grated
- Salt and Pepper
- Whisk the dressing together and check for taste. Add more vinegar and salt and pepper as needed for your taste
- Toss the salad ingredients together
- Drizzle salad with a few tablespoons of dressing and toss. If the salad seems dry, add more dressing. It’s always easy to add more, but you can’t take it back once you add it!
It can be hard to find whole30 compliant salami. This would be great with a coppa or prosciutto instead if you can’t find any.