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Hungarian Chopped Salad
© Christina Holmes

Hungarian Chopped Salad

  • ACTIVE: 20 MIN
  • SERVINGS: 6 to 8

“I like to call this a spoon salad,” Nicolaus Balla says, “because it’s like a soup and a salad in one dish. You want to eat it with a spoon and a huge loaf of bread next to you.” He lets the salami and cheese sit with the vegetables for at least an hour. This creates juices at the bottom of the bowl—perfect for dipping bread.

  1. 1/2 pound paprika salami (see Note), dry chorizo or Calabrese salami, halved lengthwise and thinly sliced crosswise
  2. 1/2 pound Havarti cheese, cut into 1/2-inch dice
  3. 2 cups white mushrooms, sliced 1/4 inch thick
  4. 2 Persian cucumbers, sliced 1/4 inch thick
  5. 2 medium tomatoes, cut into 1/2-inch dice, or 1 1/2 cups halved cherry tomatoes
  6. 2 Hungarian wax peppers, thinly sliced
  7. 4 scallions, white and light green parts only, chopped
  8. 1/2 small red onion, finely diced
  9. 2 tablespoons red wine vinegar
  10. 2 tablespoons finely chopped cilantro
  11. 1 tablespoon sweet Hungarian paprika
  12. 1 teaspoon brown sugar
  13. 1 garlic clove, minced
  14. 1 teaspoon kosher salt
  15. 1/2 teaspoon freshly ground black pepper
  1. In a large bowl, combine all of the salad ingredients and toss well. Cover the salad and refrig­erate for at least 1 hour, tossing every 15 minutes. Season the salad with additional salt and black pepper and serve at room temperature.
Make Ahead The salad can be refrigerated overnight. Notes Paprika salami is a traditional Hungarian dry salami flavored with paprika and garlic. It can be found at specialty food shops and
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