We’ve always been fans of Chiapparelli’s Salad a timeless favorite from Baltimore’s Italian-American kitchens. Originating from the iconic Chiapparelli’s restaurant this dish combines crisp greens and bold flavors that capture the essence of hearty family meals.
It’s no wonder this recipe has become a staple in our homes blending simplicity with irresistible taste. We’ll guide you through recreating it so you can enjoy its fresh vibrant appeal at your next dinner.
Ingredients
For our rendition of Chiapparelli’s Salad, a vibrant staple of Baltimore’s Italian-American cuisine, we select fresh ingredients that deliver crisp textures and bold flavors. We’ve organized this list by the order of use in preparation, including specific prep notes for accuracy and ease.
- Romaine lettuce: 2 large heads, washed, dried, and torn into bite-sized pieces to form the crisp base of the salad.
- Red onion: 1 medium, thinly sliced to add a sharp, tangy crunch early in assembly.
- Cherry tomatoes: 1 pint, halved for their juicy sweetness and vibrant color, which enhances the salad’s visual appeal.
- Cucumber: 1 large, peeled and sliced into thin rounds to provide refreshing coolness and hydration.
- Green bell pepper: 1 medium, seeded and diced to introduce a mild, crisp element that complements the greens.
- Black olives: ½ cup, pitted and sliced for their briny depth and Mediterranean flair.
- Provolone cheese: 4 ounces, cubed to offer a creamy, nutty contrast that ties into the dish’s Italian roots.
- Genoa salami: 4 ounces, thinly sliced and julienned to add savory protein and a hint of spice.
- Italian vinaigrette: ½ cup, whisked together with ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 garlic clove minced, and salt and pepper to taste – prepared just before tossing for optimal freshness and emulsification.
Required Tools and Equipment
To prepare our vibrant Chiapparelli’s Salad with its crisp greens and bold flavors, we need a few essential tools and equipment. These items help us handle the fresh ingredients efficiently, ensuring every step from chopping to mixing enhances the salad’s texture and taste. Let’s break down what you’ll need, organized for easy reference.
Basic Preparation Tools
We recommend starting with the fundamentals for chopping and assembling:
- Cutting board: A sturdy, non-slip board to safely slice vegetables like romaine lettuce, red onion, and cherry tomatoes.
- Sharp knife: A chef’s knife for precise cutting of cucumber, green bell pepper, and Genoa salami to achieve uniform pieces that mix well.
- Measuring cups and spoons: Essential for accurate measurements of the homemade Italian vinaigrette ingredients, promoting balanced flavors.
Mixing and Serving Essentials
Once ingredients are prepped, these tools make combining and presenting the salad straightforward:
- Large mixing bowl: Ideal for tossing together the greens, olives, provolone cheese, and salami to evenly distribute the dressing.
- Whisk: A medium-sized whisk to blend the vinaigrette smoothly, ensuring the oil and vinegar emulsify for that signature tangy finish.
- Salad spinner: Optional but highly effective for washing and drying romaine lettuce, helping maintain its crisp texture.
For those tracking kitchen essentials, here’s a quick comparison of how these tools impact preparation time and ease:
| Tool | Primary Use | Estimated Time Saved (minutes) | Key Benefit |
|---|---|---|---|
| Cutting board | Chopping vegetables | 5 | Prevents slips for safer prep |
| Sharp knife | Precise slicing | 10 | Ensures even cuts for texture |
| Measuring cups/spoons | Accurate measuring | 3 | Guarantees flavor balance |
| Large mixing bowl | Tossing ingredients | 4 | Promotes even coating |
| Whisk | Blending dressing | 2 | Creates smooth emulsion |
| Salad spinner | Washing and drying greens | 7 | Maintains crispness |
With these tools in hand, we’re set to move seamlessly into the preparation steps, making our Chiapparelli’s Salad a effortless delight.
Directions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through the steps to prepare Chiapparelli’s Salad with precision and ease. We’ll ensure each stage highlights the crisp textures and bold flavors that make this Baltimore favorite irresistible.
Prep the Ingredients
To start, we’ll prepare the fresh components that form the base of Chiapparelli’s Salad, focusing on their vibrant colors and satisfying crunch. Begin by washing 1 head of romaine lettuce under cold water then pat it dry with a clean towel; tear or chop it into bite-sized pieces to yield about 6 cups of crisp, emerald greens.
Next, peel and thinly slice 1 medium red onion into rings for a sharp, tangy bite. Halve 1 cup of cherry tomatoes to release their juicy sweetness and add a pop of red. Dice 1 cucumber into 1/4-inch pieces to contribute a cool, refreshing crunch. Slice 1 green bell pepper into thin strips for a mild, vegetal note.
Chop 1/2 cup of black olives for a briny accent and cube 1/2 cup of provolone cheese into 1/2-inch pieces to melt slightly and enhance the creamy texture. Finally, cut 1/2 cup of Genoa salami into thin strips to infuse a savory, spicy edge. With these steps, our ingredients are ready to shine with their distinct tastes and textures.
Make the Dressing
For the homemade Italian vinaigrette that elevates Chiapparelli’s Salad, we’ll whisk together a simple yet flavorful blend in under 5 minutes. In a small bowl, combine 1/2 cup of extra-virgin olive oil, 1/4 cup of red wine vinegar, 1 minced garlic clove, 1 teaspoon of Dijon mustard, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Using a whisk, vigorously mix the ingredients until they emulsify into a smooth, glossy dressing—the aroma of garlic and herbs will fill the air, promising a zesty tang that ties the salad together. Taste and adjust seasoning if needed, then set aside to let the flavors meld for a few minutes before use.
Assemble the Salad
Now we’ll bring everything together to create Chiapparelli’s Salad, layering bold flavors and crisp elements for a visually stunning and palate-pleasing dish. In a large mixing bowl, add the prepared romaine lettuce as the base then top with the sliced red onion, halved cherry tomatoes, diced cucumber, sliced green bell pepper, chopped black olives, cubed provolone cheese, and thin strips of Genoa salami.
Drizzle 1/4 cup of the homemade Italian vinaigrette over the mixture and toss gently with tongs until evenly coated—the greens will glisten with dressing while the ingredients release their fresh, vibrant scents. Serve immediately to enjoy the contrast of crunchy vegetables, creamy cheese, and savory salami in every bite, making this salad a effortless yet impressive centerpiece for any meal.
Make-Ahead Instructions
To simplify preparing Chiapparelli’s Salad, we often plan ahead so you can enjoy its crisp greens and bold flavors without last-minute rush. Below, we outline step-by-step instructions for prepping components in advance, ensuring the salad remains fresh and vibrant when served.
Prepping Ingredients Ahead
We suggest preparing the vegetables and proteins a day in advance to maintain their texture and taste:
- Wash and chop romaine lettuce: Rinse the leaves thoroughly, pat dry, and chop into bite-sized pieces. Store in an airtight container lined with paper towels to absorb moisture and prevent wilting.
- Slice red onion and green bell pepper: Cut into thin slices for that sharp, tangy crunch. Place in a separate container to avoid flavor transfer.
- Halve cherry tomatoes and dice cucumber: Prepare these for their juicy burst and refreshing coolness, then store in the fridge to keep them firm.
- Chop black olives, cube provolone cheese, and cut Genoa salami: These add savory depth and contrast—keep them in sealed bags or containers to preserve their flavors.
Making the Vinaigrette in Advance
Our homemade Italian vinaigrette is ideal for make-ahead preparation, as it allows the flavors to meld beautifully:
- Combine olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper in a jar or bowl.
- Whisk vigorously or shake well to emulsify, then transfer to an airtight bottle.
- Refrigerate for up to 3 days; the garlic and herbs will intensify, enhancing the dressing’s zesty profile when drizzled over the salad.
Storage and Reassembly Tips
To keep Chiapparelli’s Salad at its best, store components separately and reassemble just before serving:
- Avoid full assembly ahead of time, as the dressing can make greens soggy—wait until you’re ready to eat for that perfect crispness.
- Use refrigeration to maintain freshness: Keep prepped veggies and proteins chilled at 40°F (4°C) or below.
| Component | Make-Ahead Time | Storage Tips |
|---|---|---|
| Chopped Vegetables | Up to 24 hours | Airtight container in the fridge |
| Prepped Proteins (e.g., cheese, salami) | Up to 48 hours | Sealed bags to prevent drying out |
| Italian Vinaigrette | Up to 72 hours | Shaken before use to recombine oils |
Conclusion
We’ve loved diving into Chiapparelli’s Salad and sharing how it brings bold flavors to your kitchen.
It’s a versatile dish that elevates any meal with its fresh twist.
We’re confident you’ll enjoy tweaking it to suit your tastes and making it a go-to favorite.
Frequently Asked Questions
What is Chiapparelli’s Salad?
Chiapparelli’s Salad is a classic Italian-American dish from Baltimore, featuring fresh greens and bold flavors. Originating from the renowned Chiapparelli’s restaurant, it’s a simple, vibrant salad with romaine lettuce, veggies, cheese, and salami, dressed in a homemade Italian vinaigrette. It’s easy to make and perfect for any meal.
What ingredients are needed for Chiapparelli’s Salad?
The main ingredients include romaine lettuce, red onion, cherry tomatoes, cucumber, green bell pepper, black olives, provolone cheese, and Genoa salami for texture and flavor. You’ll also need olive oil, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper for the homemade vinaigrette. Freshness is key for the best taste.
How do I prepare the homemade Italian vinaigrette?
Combine olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper in a bowl. Whisk until emulsified for a fresh dressing. This takes just a few minutes and enhances the salad’s bold flavors—store it in the fridge for up to a week.
What tools are required to make Chiapparelli’s Salad?
You’ll need a cutting board, sharp knife for chopping veggies, measuring cups and spoons for accuracy, a large mixing bowl, and a whisk for the dressing. An optional salad spinner helps dry greens. These basics ensure efficient prep and a seamless cooking experience.
How do I assemble Chiapparelli’s Salad?
Start by washing and chopping romaine lettuce, slicing veggies, cubing cheese, and cutting salami. Layer them in a bowl, then drizzle with the homemade vinaigrette. Mix gently for even distribution—it’s quick and results in a visually appealing, flavorful dish ready in minutes.
Can I make Chiapparelli’s Salad ahead of time?
Yes, prep veggies and proteins a day in advance to save time. Wash and chop ingredients, then store them separately in airtight containers in the fridge to maintain crispness. Make the vinaigrette ahead too, as flavors improve over time, but assemble just before serving.
How should I store the salad components?
Store chopped vegetables in airtight containers in the fridge to keep them fresh and crisp. Keep proteins like cheese and salami in sealed bags. For the vinaigrette, use a jar and refrigerate for up to a week. Always reassemble right before eating to preserve texture and flavor.