1small bunch kaleabout 8 ounces, curly or Lacinato kale
1large head romainechopped (about 4 cups)
115-ounce can chickpeasrinsed and drained
4ouncesProvolone cheesecut into 1/4-inch cubes (about 1 cup)
4ouncessalamicut into bite-size pieces*
1/2cupstemmed and thinly sliced pepperoncini peppersfor the best taste/texture I like to purchase the peppers whole and slice them myself
1/2cupthinly sliced kalamata olives
FOR THE DRESSING:
1/3cupred wine vinegar
1/4cupextra virgin olive oil
2clovesgarlicminced (about 1 teaspoon)
2 1/2teaspoonsdried oregano
Place the red onion in a small bowl and cover with cold water (this step keeps the onion's flavor but removes some of its harsh aftertaste). Let sit while you prepare the rest of the salad.
Place the sun-dried tomatoes in a separate bowl and cover with hot water to rehydrate. Let sit while you prepare the rest of the salad.
Peel the kale leaves off of the stems and discard the stems. Chop the leaves into very thin ribbons. You will have about 6 cups. Place in a very large mixing bowl and sprinkle with a pinch of kosher salt. Grab the kale by big handfuls, massaging it with your hands until it turns dark green in color, feels softer, and is fragrant. Don't skip this step! It makes the kale tender and delicious.
To the bowl, add the romaine, cherry tomatoes, chickpeas, cheese, salami (if using), pepperoncini, and olives.
Mix up the dressing: in a large liquid measuring cup or small mixing bowl, whisk together all of the ingredients—olive oil, vinegar, mustard, garlic, honey, oregano, salt, and pepper. Alternatively, you can shake all of the ingredients together in a mason jar with a tight-fitting lid.
Drain the red onion and sun-dried tomatoes. Add to the bowl with the romaine mixture.
If serving the salad all at once, drizzle enough dressing on to lightly coat it, then toss to combine (when in doubt, start with less dressing. It's easy to over dress a salad!). Or, if you are serving the salad over a series of days, toss the salad without the dressing to combine, then dress only the portion you plan to eat right away. Taste and add extra salt or pepper as desired.
*You can purchase dry salami (which will be long and cylindrical in shape) or fresh-cut slices of salami from the deli. If it's a thinner cylinder, cut it crosswise into thin coins, then cut the coins into halves or quarters depending upon size. If using larger, deli-style sliced salami, cut it into small strips that are roughly 1/8 x 1/2-inch. The idea of a chopped salad is for all of the ingredients to be roughly the same size, so use your judgment.
*For a satisfying vegetarian version, omit the salami.
TO STORE: Refrigerate leftover salad separately from the leftover dressing. Store each in an airtight storage container for up to 3 days.
TO PREP INGREDIENTS AHEAD: Chop the onion, sun-dried tomatoes, romaine, cherry tomatoes, Provolone cheese, salami (if using), pepperoncini peppers, and olives up to 1 day in advance. Store each ingredient in a separate airtight storage container in the refrigerator.
TO PREP SALAD AHEAD: Prepare the salad (minus the dressing) up to 3 days in advance, and refrigerate it in an airtight storage container. Mix the dressing together, and refrigerate it in a separate airtight storage container. Portion out the salad and dressing as desired over the next 3 days for easy meals and sides.