Recipes Ingredients Meat & Poultry Turkey Recipes Italian-Hero Chopped Salad Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on August 19, 2019 Rate PRINT Share Close Photo: Justin Walker Prep Time: 20 mins Total Time: 30 mins Servings: 2 This versatile lunch salad works well with whatever meats you have on hand. It's an Italian take on the chopped salad with spicy marinated vegetables and garlic-ciabatta croutons. The croutons and dressing can be made ahead and will stay fresh up to a week. Pack everything in a resealable container and you're ready to go. Ingredients 1 cup cubed ciabatta 1 small clove garlic, minced Provolone, finely grated (enough to coat ciabatta) Kosher salt and freshly ground pepper 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1 tablespoon mayonnaise Hoagie spread, such as Cento Diced Hot Cherry Pepper Hoagie Pepper Spread Mixed greens, such as radicchio, endive, and arugula Sliced roast turkey, salami, provolone, celery, and store-bought giardiniera (marinated vegetables) Directions Preheat oven to 375 degrees. Toss ciabatta with garlic, extra-virgin olive oil, and enough finely grated provolone to coat lightly and evenly; season with kosher salt and freshly ground pepper. Bake until crisp and golden, about 10 minutes. Stir together balsamic vinegar, olive oil, and mayonnaise. Add hoagie spread, salt, and pepper to taste and stir to combine. Pack mixed greens in a resealable container with sliced roast turkey, salami, provolone, celery, and giardiniera. Pack dressing and croutons separately. Toss to combine just before eating. Rate It PRINT