Antipasto Chopped Salad | America's Test Kitchen

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 shallot , minced
• 1/2 teaspoon dried oregano
• Salt and pepper
• 8 ounces grape tomatoes , halved
• 1/2 English cucumber , cut into ½-inch pieces
• 1/2 cup chopped pepperoncini
• 2 romaine lettuce hearts (12 ounces), cut into ½-inch pieces
• 6 ounces salami , cut into ½-inch pieces
• 4 ounces provolone cheese , cut into ½-inch pieces
• 1/4 cup fresh parsley leaves