Nancy’s Chopped Italian Salad

@seattlehanddoc
Orthopedic Hand Surgeon & Skincare Exec by day, Private chef to 5 kids & 3 dogs by night. Sharing our love of family, food & travel! Chaos & All
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Updated: 4/8/2026
30 minutes Prep: 30 minutes
Serves: 4 Save

Ingredients (24)

  • ½ cup mayo
  • 4 anchovy fillets, or more to taste
  • ⅓ cup olive oil
  • ¼ cup fresh chives
  • ¼ cup fresh basil
  • ¼ cup fresh dill
  • ½ cup fresh parsley
  • 2 lemons, juiced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons capers
  • 1 tablespoon cold water, or more as needed
  • 1 tablespoon Dijon mustard, or more to taste
  • 5 cloves garlic, peeled
  • salt
  • 1 can garbanzo beans, drained and rinsed
  • 1 teaspoon olive oil, or more as needed
  • salt
  • ½ teaspoon dried oregano
  • ½ head iceberg lettuce, chopped
  • ½ head romaine lettuce, chopped
  • 1 cup julienned roasted turkey, or more to taste
  • ½ cup julienned salami, or more to taste
  • 1 pint grape tomatoes, sliced
  • 1 cup shredded mozzarella cheese, to taste

Directions

  1. Add mayo, anchovy fillets, ⅓ cup olive oil, chives, basil, dill, parsley, lemon juice, red wine vinegar, capers, cold water, Dijon mustard, garlic, salt, and black pepper to a blender or food processor and blend until smooth and creamy. Adjust to taste with more lemon, anchovy, capers, or a splash of water if needed.
  2. Toss garbanzo beans with 1 teaspoon olive oil, salt, pepper, and oregano in a bowl until evenly coated.
  3. Combine chopped iceberg, chopped romaine, turkey, salami, tomatoes, seasoned garbanzo beans, and shredded mozzarella in a large bowl.
  4. Toss lettuce mixture with the dressing or portion lettuce mixture into jars for meal prep all week.