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Italian Kale and Chickpea Salad with Sun-Dried Tomatoes and Salami Recipe

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4.1 from 52 reviews

A vibrant and flavorful Italian Salad combining fresh kale, romaine, cherry tomatoes, and a medley of traditional Italian ingredients like sun-dried tomatoes, salami, provolone cheese, and kalamata olives. This hearty salad is tossed in a zesty red wine vinaigrette flavored with garlic, Dijon mustard, and oregano, offering a perfect balance of tangy, savory, and mildly sweet flavors. Ideal for a nutritious lunch or a side for dinner, it can be prepared ahead and dressed just before serving to maintain freshness.

  • Total Time: 30 minutes
  • Yield: 10 servings

Ingredients

Vegetables & Greens

  • ½ medium red onion (very thinly sliced)
  • ½ cup chopped dry-packed sun-dried tomatoes
  • 1 small bunch kale (about 8 ounces, curly or Lacinato kale)
  • 1 large head romaine (chopped, about 4 cups)
  • 1 pint cherry tomatoes (halved)
  • ½ cup stemmed and thinly sliced pepperoncini peppers
  • ½ cup thinly sliced kalamata olives

Protein & Cheese

  • 1 15-ounce can chickpeas (rinsed and drained)
  • 4 ounces Provolone cheese (cut into 1/4-inch cubes, about 1 cup)
  • 4 ounces salami (cut into bite-size pieces)

Dressing

  • ⅓ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic (minced, about 1 teaspoon)
  • ½ teaspoon honey
  • 2 ½ teaspoons dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Pinch kosher salt (for massaging kale)

Instructions

  1. Soak Onions: Place the thinly sliced red onion in a small bowl and cover with cold water. Let it soak while you prepare the rest of the salad to remove sharpness but retain flavor.
  2. Rehydrate Sun-Dried Tomatoes: Place the chopped sun-dried tomatoes in a separate bowl and cover with hot water. Allow them to rehydrate while preparing the other ingredients.
  3. Prepare Kale: Remove kale leaves from the stems and discard stems. Chop the leaves into thin ribbons (about 6 cups). In a large mixing bowl, sprinkle a pinch of kosher salt over the kale and massage it thoroughly by hand until it softens, darkens in color, and becomes fragrant. This step tenderizes the kale.
  4. Combine Salad Ingredients: Add chopped romaine lettuce, halved cherry tomatoes, rinsed chickpeas, provolone cheese cubes, salami pieces, pepperoncini slices, and kalamata olives to the bowl with the massaged kale.
  5. Mix Dressing: In a mixing bowl or liquid measuring cup, whisk together red wine vinegar, extra virgin olive oil, Dijon mustard, minced garlic, honey, dried oregano, salt, and black pepper until emulsified. Alternatively, shake ingredients in a sealed mason jar until well combined.
  6. Add Rehydrated Ingredients: Drain the soaked red onion and sun-dried tomatoes well and add them to the salad bowl with other ingredients.
  7. Toss and Serve: If serving immediately, drizzle enough dressing to lightly coat the salad and toss gently to combine. If preparing ahead, toss salad without dressing and add dressing only to the portion served to preserve freshness. Adjust seasoning with additional salt and pepper if needed before serving.

Notes

  • Massaging kale is essential to make it tender and less bitter.
  • To avoid over-dressing, start with less dressing and add more as desired.
  • This salad can be made ahead and kept undressed in the refrigerator for up to 2 days.
  • Salami can be omitted or substituted to make it vegetarian.
  • Use good quality extra virgin olive oil and red wine vinegar for best flavor.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://allyumcooks.com/italian-kale-and-chickpea-salad-with-sun-dried-tomatoes-and-salami-recipe/