Chaat-Inspired Potato Salad with Two Chutneys

Salads · Side Dishes

Chaat-Inspired Potato Salad with Two Chutneys

Tender potatoes, crunchy pita chips and cool yogurt form the base of this chaat-inspired salad. Coriander and tamarind chutneys add bright, tangy ribbons over the top.
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About this recipe.

Yogurt-dressed baby potatoes with crisp pita chips, tomato, herbs and coriander-tamarind chutneys.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 lb baby Yukon Gold potatoes
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe, plus more for boiling water)
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon honey
  • 3/4 teaspoon chaat masala (plus more to finish if desired)
  • 3 cups crushed pita chips (divided)
  • 1 medium tomato (cut into 1/4-inch pieces)
  • 1 small red onion (thinly sliced)
  • 1 cup chopped cilantro
  • 1/2 cup coriander chutney
  • 1/3 cup tamarind chutney

Cool the potatoes before dressing

Let the potatoes cool so the yogurt coating stays creamy. Keep the last portion of pita chips for the top.

At the table

Serve on a wide platter with both chutneys visible over the potatoes and toppings.

The cooking plan

How to make Chaat-Inspired Potato Salad with Two Chutneys.

  1. Cook the potatoes in boiling salted water for 15–20 minutes, until fork-tender. Drain and let cool.

  2. Mix the yogurt, lemon juice, honey, measured salt and chaat masala in a large bowl.

  3. Halve the cooled potatoes and toss with the dressing and 2 cups pita chips. Taste and adjust salt.

  4. Just before serving, transfer to a platter. Add the tomato, onion, cilantro and remaining cup pita chips. Drizzle with both chutneys and add a little more chaat masala if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Chaat-Inspired Potato Salad with Two Chutneys

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Yogurt-dressed baby potatoes with crisp pita chips, tomato, herbs and coriander-tamarind chutneys.
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Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 lb baby Yukon Gold potatoes
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe, plus more for boiling water
  •  
    1 cup plain whole-milk yogurt
  • 2 tablespoons fresh lemon juice
  • Golden honey in a glass bowl with a wooden honey dipper½ teaspoon honey
  •  
    ¾ teaspoon chaat masala plus more to finish if desired
  •  
    3 cups crushed pita chips divided
  • 1 medium tomatoes cut into 1/4-inch pieces
  • 1 small red onion thinly sliced
  •  
    1 cup chopped cilantro
  •  
    ½ cup coriander chutney
  •  
    ⅓ cup tamarind chutney

Equipment

Large pot
Knife and cutting board
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the potatoes in boiling salted water for 15–20 minutes, until fork-tender. Drain and let cool.
  2. Mix the yogurt, lemon juice, honey, measured salt and chaat masala in a large bowl.
  3. Halve the cooled potatoes and toss with the dressing and 2 cups pita chips. Taste and adjust salt.
  4. Just before serving, transfer to a platter. Add the tomato, onion, cilantro and remaining cup pita chips. Drizzle with both chutneys and add a little more chaat masala if desired.

Notes

Makes 4–6 servings; the serving adjustment starts at 6.
Add the pita chips close to serving for the best crunch.

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Charred Corn, Scallion & Tomato Salad

Salads · Side Dishes

Charred Corn, Scallion & Tomato Salad

Charred corn and scallions make a smoky-sweet base for this summer salad. Tomatoes, basil and a sharp lime vinaigrette keep it fresh and bright.
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6 servings

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About this recipe.

Grilled corn and scallions with tomatoes, basil and a lime-sherry vinaigrette.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/3 cup extra-virgin olive oil (plus more for the grill)
  • 4 ears corn (husked)
  • 1 bunch scallions
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 1 1/2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton for the base recipe)
  • freshly ground black pepper (to taste)
  • 12 oz mixed tomatoes (chopped, or cherry tomatoes halved)
  • 1 cup torn Thai or sweet basil (plus more to serve)

Let the grilled vegetables cool enough to cut

Corn sliced from the cob in small slabs keeps some satisfying clusters in the salad. Separate them gently as you toss.

At the table

Serve with grilled mains, adding basil at the last moment.

The cooking plan

How to make Charred Corn, Scallion & Tomato Salad.

  1. Prepare a grill for medium-high heat and oil the grate. Grill the corn for 10–12 minutes and scallions for 5–7 minutes, turning occasionally, until tender and charred in spots. Transfer to a board and cool enough to handle.

  2. Whisk the lime juice, vinegar, measured oil and salt in a large bowl. Season with black pepper.

  3. Cut the corn from the cobs in small slabs and slice the scallions into 1/4–1/2-inch pieces. Toss them with the tomatoes and basil in the vinaigrette.

  4. Finish with extra basil just before serving.

Let’s cook

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Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Charred Corn, Scallion & Tomato Salad

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Grilled corn and scallions with tomatoes, basil and a lime-sherry vinaigrette.
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Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ⅓ cup extra-virgin olive oil plus more for the grill
  •  
    4 ears corn husked
  •  
    1 bunch scallions
  • 2 tablespoons fresh lime juice
  •  
    2 tablespoons sherry vinegar or red wine vinegar
  • Light irregular kosher salt flakes in a small white bowl1 ½ teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton for the base recipe
  • freshly ground black pepper to taste
  •  
    12 oz mixed tomatoes chopped, or cherry tomatoes halved
  •  
    1 cup torn Thai or sweet basil plus more to serve

Equipment

Grill
Knife and cutting board
Box grater
Mixing bowl
Wire whisk
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Prepare a grill for medium-high heat and oil the grate. Grill the corn for 10–12 minutes and scallions for 5–7 minutes, turning occasionally, until tender and charred in spots. Transfer to a board and cool enough to handle.
  2. Whisk the lime juice, vinegar, measured oil and salt in a large bowl. Season with black pepper.
  3. Cut the corn from the cobs in small slabs and slice the scallions into 1/4–1/2-inch pieces. Toss them with the tomatoes and basil in the vinaigrette.
  4. Finish with extra basil just before serving.

Notes

Makes 4–6 servings; the serving adjustment starts at 6.
For a skillet option, cut the raw corn off the cob and slice scallions first, then cook in a large dry cast-iron skillet over medium-high heat, stirring, until charred in spots, about 4 minutes.

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Seared Halloumi & Nectarine Salad

Salads · Side Dishes

Seared Halloumi & Nectarine Salad

Warm, golden halloumi meets juicy nectarines in this savory fruit salad. Pomegranate molasses and sumac give the dressing a sweet-tart finish, with radishes and fresh herbs for contrast.
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About this recipe.

Golden halloumi with nectarines, radishes, herbs and a lemon-pomegranate dressing.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon sumac
  • 1/4 cup extra-virgin olive oil (for dressing)
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe, plus more to taste)
  • 2 tablespoons extra-virgin olive oil (for searing)
  • 9 oz halloumi (one 8–10-ounce package for the base recipe; sliced 1/2 inch thick and halved)
  • 3 ripe medium nectarines (cut into 1/2-inch wedges)
  • 1 small red onion (thinly sliced)
  • 4 red radishes (trimmed and quartered)
  • 1/2 cup chopped parsley
  • 1/2 cup mint leaves

Give the cheese a golden surface

Leave the halloumi undisturbed for the first side to brown, then turn gently and repeat.

At the table

Serve soon after tossing, while the halloumi is warm and the fruit juicy.

The cooking plan

How to make Seared Halloumi & Nectarine Salad.

  1. Whisk the lemon juice, pomegranate molasses, sumac, dressing oil and measured salt in a large bowl. Set aside.

  2. Pat the halloumi thoroughly dry. Heat the searing oil in a large skillet over medium-high heat. Cook the cheese in one layer for about 2 minutes per side, until golden. Transfer to paper towels briefly.

  3. Toss the halloumi, nectarines, onion, radishes, parsley and mint with the dressing. Taste before adding any more salt.

  4. Transfer to a shallow bowl or platter and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Seared Halloumi & Nectarine Salad

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Golden halloumi with nectarines, radishes, herbs and a lemon-pomegranate dressing.
Print Recipe
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 tablespoons fresh lemon juice
  •  
    1 tablespoon pomegranate molasses
  •  
    1 teaspoon sumac
  • ¼ cup extra-virgin olive oil for dressing
  • Light irregular kosher salt flakes in a small white bowl½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe, plus more to taste
  • 2 tablespoons extra-virgin olive oil for searing
  •  
    9 oz halloumi one 8–10-ounce package for the base recipe; sliced 1/2 inch thick and halved
  •  
    3 ripe medium nectarines cut into 1/2-inch wedges
  • 1 small red onion thinly sliced
  •  
    4 red radishes trimmed and quartered
  •  
    ½ cup chopped parsley
  •  
    ½ cup mint leaves

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Wire whisk
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the lemon juice, pomegranate molasses, sumac, dressing oil and measured salt in a large bowl. Set aside.
  2. Pat the halloumi thoroughly dry. Heat the searing oil in a large skillet over medium-high heat. Cook the cheese in one layer for about 2 minutes per side, until golden. Transfer to paper towels briefly.
  3. Toss the halloumi, nectarines, onion, radishes, parsley and mint with the dressing. Taste before adding any more salt.
  4. Transfer to a shallow bowl or platter and serve.

Notes

Makes 4–6 servings; the serving adjustment starts at 6.
Dry the halloumi before searing to limit splattering.

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Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Lemon Pasta Salad with Crisp Capers

Lunch · Pasta

Lemon Pasta Salad with Crisp Capers

This pasta salad leans into briny flavors with olives, sun-dried tomatoes and capers used two ways. Lemon brightens the tomato-coated pasta, while crisp pine nuts and capers finish the bowl.
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About this recipe.

Pasta with olives, sun-dried tomatoes and parsley, finished with fried pine nuts and capers.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 12 oz medium pasta (such as gemelli or fusilli)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe, plus more for pasta water)
  • 1/2 cup extra-virgin olive oil (plus more to drizzle)
  • 3 tablespoons pine nuts
  • 4 tablespoons drained capers (divided)
  • 1 large onion (thinly sliced)
  • 4 garlic cloves (finely chopped)
  • 2 tablespoons double-concentrated tomato paste
  • 1/2 teaspoon crushed red pepper (plus more to serve)
  • 1 bunch parsley (leaves and tender stems coarsely chopped)
  • 1/2 cup Castelvetrano olives (pitted, smashed and halved)
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 2 teaspoons finely grated lemon zest (use 2–3 teaspoons to taste for the base recipe)
  • 3 tablespoons fresh lemon juice (plus more to taste)

Use the frying oil for the dressing base

After lifting out the pine nuts and capers, cook the onion and tomato paste in their flavored oil before tossing with the pasta.

At the table

Serve slightly warm or chilled, adding the crisp topping close to eating.

The cooking plan

How to make Lemon Pasta Salad with Crisp Capers.

  1. Cook the pasta in boiling salted water until al dente. Drain and rinse briefly under cold running water to remove excess starch.

  2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the pine nuts and half the capers. Cook for about 3 minutes, stirring, until the nuts are golden and capers crisp. Lift out with a slotted spoon and drain on paper towels, keeping the oil in the pan.

  3. Add the onion and garlic to the skillet with the measured salt. Cook for about 3 minutes, stirring until the onion begins to soften. Add the tomato paste and pepper flakes and stir for about 4 minutes, until the paste darkens. Transfer to a large bowl and cool for 5–10 minutes.

  4. Toss in the pasta, parsley, olives, sun-dried tomatoes, lemon zest and juice, and remaining capers. Taste and add more lemon or salt if needed.

  5. Finish with the fried pine nuts and capers, extra pepper flakes and a drizzle of oil.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Lemon Pasta Salad with Crisp Capers

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Pasta with olives, sun-dried tomatoes and parsley, finished with fried pine nuts and capers.
Print Recipe
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    12 oz medium pasta such as gemelli or fusilli
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe, plus more for pasta water
  • ½ cup extra-virgin olive oil plus more to drizzle
  •  
    3 tablespoons pine nuts
  •  
    4 tablespoons drained capers divided
  • 1 large onion thinly sliced
  • 4 garlic cloves finely chopped
  •  
    2 tablespoons double-concentrated tomato paste
  • ½ teaspoon crushed red pepper plus more to serve
  •  
    1 bunch parsley leaves and tender stems coarsely chopped
  •  
    ½ cup Castelvetrano olives pitted, smashed and halved
  •  
    ½ cup chopped oil-packed sun-dried tomatoes
  • Finely grated yellow lemon zest beside a partly zested lemon2 teaspoons finely grated lemon zest use 2–3 teaspoons to taste for the base recipe
  • 3 tablespoons fresh lemon juice plus more to taste

Equipment

Large pot
Large skillet
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Slotted spoon or strainer
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the pasta in boiling salted water until al dente. Drain and rinse briefly under cold running water to remove excess starch.
  2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the pine nuts and half the capers. Cook for about 3 minutes, stirring, until the nuts are golden and capers crisp. Lift out with a slotted spoon and drain on paper towels, keeping the oil in the pan.
  3. Add the onion and garlic to the skillet with the measured salt. Cook for about 3 minutes, stirring until the onion begins to soften. Add the tomato paste and pepper flakes and stir for about 4 minutes, until the paste darkens. Transfer to a large bowl and cool for 5–10 minutes.
  4. Toss in the pasta, parsley, olives, sun-dried tomatoes, lemon zest and juice, and remaining capers. Taste and add more lemon or salt if needed.
  5. Finish with the fried pine nuts and capers, extra pepper flakes and a drizzle of oil.

Notes

Makes 4–6 servings; the serving adjustment starts at 6.
The fried capers go on at the end; the unfried half is tossed through the salad.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Cucumber Caesar with Chile Breadcrumbs

Salads · Side Dishes

Cucumber Caesar with Chile Breadcrumbs

Cucumber takes the place of lettuce in this bright Caesar-style salad. Lemon and anchovy make a punchy dressing, while chile-toasted panko adds a crisp finish.
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6 servings

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About this recipe.

Crunchy cucumber with lemon-anchovy dressing, Parmesan, dill and spicy toasted crumbs.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Breadcrumbs

  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Calabrian chile paste (use up to 2 teaspoons, or 1/2 teaspoon crushed red pepper for the base recipe)
  • 1 cup panko
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe)

Salad

  • 4 garlic cloves (finely grated)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon anchovy paste (or about 5 drained oil-packed anchovy fillets, mashed)
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe, plus more to taste)
  • 3 English cucumbers (cut diagonally into 1-inch pieces)
  • 4 oz Parmesan (shaved)
  • 1 cup chopped dill

Keep the crumbs dry until serving

The dressing can coat the cucumbers ahead of the final toss, but the toasted crumbs stay crisp best when added at the table.

At the table

Serve as a cool, crunchy side with grilled food or a simple main course.

The cooking plan

How to make Cucumber Caesar with Chile Breadcrumbs.

  1. Heat the breadcrumb oil in a skillet over medium heat. Stir in the chile paste, then add panko and breadcrumb salt. Cook for 5–8 minutes, stirring often, until deep golden. If using pepper flakes instead of paste, add them with the panko. Transfer to a bowl.

  2. Whisk the garlic, salad oil, lemon juice, anchovy, mustard and salad salt in a large bowl. Add the cucumbers and toss well.

  3. Gently fold in the Parmesan and dill. Taste and adjust seasoning.

  4. Transfer to a platter just before serving and top with the crisp chile breadcrumbs.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Cucumber Caesar with Chile Breadcrumbs

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Crunchy cucumber with lemon-anchovy dressing, Parmesan, dill and spicy toasted crumbs.
Print Recipe
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Breadcrumbs
  • 2 tablespoons extra-virgin olive oil
  •  
    1 teaspoon Calabrian chile paste use up to 2 teaspoons, or 1/2 teaspoon crushed red pepper for the base recipe
  •  
    1 cup panko
  • Light irregular kosher salt flakes in a small white bowl½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe
Salad
  • 4 garlic cloves finely grated
  • ⅓ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  •  
    1 tablespoon anchovy paste or about 5 drained oil-packed anchovy fillets, mashed
  • 1 tablespoon Dijon mustard
  • Light irregular kosher salt flakes in a small white bowl¾ teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe, plus more to taste
  •  
    3 English cucumbers cut diagonally into 1-inch pieces
  • 4 oz Parmesan shaved
  •  
    1 cup chopped dill

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the breadcrumb oil in a skillet over medium heat. Stir in the chile paste, then add panko and breadcrumb salt. Cook for 5–8 minutes, stirring often, until deep golden. If using pepper flakes instead of paste, add them with the panko. Transfer to a bowl.
  2. Whisk the garlic, salad oil, lemon juice, anchovy, mustard and salad salt in a large bowl. Add the cucumbers and toss well.
  3. Gently fold in the Parmesan and dill. Taste and adjust seasoning.
  4. Transfer to a platter just before serving and top with the crisp chile breadcrumbs.

Notes

Makes 4–6 servings; the serving adjustment starts at 6.
This dressing contains anchovy, so the recipe is not vegetarian as written.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Italian Sub Chopped Salad

Lunch · Salads

Italian Sub Chopped Salad

All the salty, crunchy parts of a deli sub come together in a big salad bowl. Toasted bread catches the oregano dressing, while iceberg lettuce and tomatoes keep it crisp and juicy.
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Serves
4 servings

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About this recipe.

A loaded chopped salad with deli meats, mozzarella, olives, peppers and toasted bread.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 small country-style loaf (torn into about 5 cups bite-size pieces)
  • 6 tablespoons extra-virgin olive oil (divided)
  • kosher salt and black pepper (to taste)
  • 2 oz Fontina or provolone (shaved or thinly sliced)
  • 1 cup pitted Kalamata olives (finely chopped)
  • 1/2 cup drained Peppadew peppers (finely chopped)
  • 1 very small head iceberg lettuce (thinly sliced)
  • 1/2 medium red onion (thinly sliced)
  • 1 pint cherry tomatoes (halved, or quartered if large)
  • 10 oz pearl mozzarella (drained)
  • 7 oz sliced deli ham (cut into thin strips)
  • 4 oz sliced salami (cut into thin strips)
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano (plus more to taste)

Toss in a roomy bowl

A large bowl makes it easier to distribute the finely chopped salty ingredients and dressing through the lettuce and bread.

At the table

Serve generous bowls soon after tossing so the lettuce and croutons retain their crunch.

The cooking plan

How to make Italian Sub Chopped Salad.

  1. Heat the oven to 425°F. Toss the bread on a rimmed baking sheet with 3 tablespoons oil, salt and pepper. Bake for 14–16 minutes, tossing halfway through, until crisp and golden. Let cool.

  2. Put the cheese, olives, peppers, lettuce, onion, tomatoes, mozzarella, ham and salami in a large bowl. Add the cooled croutons.

  3. Drizzle with the vinegar and remaining 3 tablespoons oil. Add oregano, salt and pepper and toss thoroughly. Taste and add more oregano or seasoning if needed.

  4. Divide among plates and serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Italian Sub Chopped Salad

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A loaded chopped salad with deli meats, mozzarella, olives, peppers and toasted bread.
Print Recipe
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    ½ small country-style loaf torn into about 5 cups bite-size pieces
  • 6 tablespoons extra-virgin olive oil divided
  •  
    kosher salt and black pepper to taste
  •  
    2 oz Fontina or provolone shaved or thinly sliced
  •  
    1 cup pitted Kalamata olives finely chopped
  •  
    ½ cup drained Peppadew peppers finely chopped
  •  
    1 very small head iceberg lettuce thinly sliced
  • ½ medium red onion thinly sliced
  • 1 pint cherry tomatoes halved, or quartered if large
  •  
    10 oz pearl mozzarella drained
  •  
    7 oz sliced deli ham cut into thin strips
  •  
    4 oz sliced salami cut into thin strips
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano plus more to taste

Equipment

Knife and cutting board
Mixing bowl
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Toss the bread on a rimmed baking sheet with 3 tablespoons oil, salt and pepper. Bake for 14–16 minutes, tossing halfway through, until crisp and golden. Let cool.
  2. Put the cheese, olives, peppers, lettuce, onion, tomatoes, mozzarella, ham and salami in a large bowl. Add the cooled croutons.
  3. Drizzle with the vinegar and remaining 3 tablespoons oil. Add oregano, salt and pepper and toss thoroughly. Taste and add more oregano or seasoning if needed.
  4. Divide among plates and serve immediately.

Notes

Keep the toasted bread separate until ready to toss.
The deli meats, olives and cheeses are salty, so taste before adding much extra salt.

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