This is a great meal during any time of the year!
I make my Italian Chop Salad frequently and I often refer to it as “antipasto in a salad format.”
What do I mean by that? When a traditional Italian meal is served, an antipasto plate is usually considered the first course. The plate would consist of a variety of cured meats, cheeses, olives, and other vegetables.
Depending on the ingredients you use when you mix the salad, it can be served as a first course or as a single-plate meal. If you serve it as a vegetarian dish and leave out the cured meats, it can be served as a complement to an entree. If the cured meats are used, the salad will be heartier and can be a single-plate meal.
Here’s how I prepare it. I use six to eight cups of chopped greens (radicchio, romaine, or a leafy lettuce can be used separately or mixed together), salami, provolone, chickpeas, red onion, cucumber, cherry tomatoes, and pickled Italian vegetables. Mix up my dressing and add it slowly to the salad until the consistency is to your liking. Season with salt and pepper and it’s ready to serve.