The idea of a chopped salad is that everything is cut roughly about the same size— all of it rather small—so that you can practically eat it with a spoon. Beyond the chopping, I don’t have many rules for this recipe. In fact, you should use this recipe only as a rough guide. The beauty of this dish is that it’s the sort of meal that does a great job of using up the leftover bits in the fridge. That’s actually how this salad got its start. I will say, however, that in mine there’s always salami (specifically finocchiona), sharp cheddar, and a bright, shallot-laced vinaigrette that brings it all together.

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