This chopped salad combines tender massaged kale with briny artichokes, pepperoncini and a mix of deli meats and provolone for an Italian-inspired spin. Tossed in a simple lemon-Dijon dressing, it’s a fresh, hearty dish that’s ready in under 15 minutes.
Ingredients
- ¼ cup olive oil
- 2 Tbsp. lemon juice
- 2 tsp. Dijon mustard
- 1 tsp. honey
- ½ tsp. dried oregano
- ½ (16 - oz.) bag chopped kale
- 2 tomatoes
- 1 (6 - oz.) jar quartered and marinated artichoke hearts, drained
- ¼ cup sliced pepperoncini (optional)
- 1 (8 - oz.) pkg. provolone cheese slices
- 10 slices deli roasted turkey
- 10 slices Genoa salami
Steps
- In a large serving bowl, whisk together oil, lemon juice, mustard, honey and oregano until smooth. Season with salt and pepper. Tear kale into small pieces, removing any stems, and add to bowl. Massage kale with dressing until slightly wilted.
- Chop tomatoes. Add tomatoes, artichoke hearts and pepperoncini, if using, to bowl and gently toss to combine. Cut provolone into small squares and slice turkey and salami into small pieces. Scatter over salad and serve.
This recipe is
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- homemade salad dressing
- fall salad
- chopped salad recipes
- Fresh Magazine September 2026