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A summer’s chopped salad


Chopped salads are all the rage again! This one will have you saying, “Food for life…” Delicious and satisfying, yet simple.

Vinaigrette

  • 4 cloves garlic
  • 2 tablespoons dried oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice, or juice of 1 lemon
  • 1/4 cup good red wine vinegar
  • 1/4 cup extra-virgin olive oil

1. Roughly chop the garlic and then add the oregano, salt and pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste.

2. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork, allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano.

Salad & Assembly

  • 1 (15-ounce) can chickpeas, drained
  • 1 red onion, peeled and sliced into fine rings
  • 1/2 pound provolone, sliced 1/4 -inch thick then cut into 1/2 -inch ribbons
  • 1/2 pound salami, peeled, sliced 1/4 -inch thick then cut into 1/2 -inch ribbons
  • 4 medium or 8 small pickled pepperoncini, sliced into rings
  • 3/4 pound cherry tomatoes
  • Sea salt
  • 1 head romaine lettuce, cored, and cut in ribbons 1/4 – to 1/2 -inch wide
  • 1 head radicchio, cored and cut in ribbons 1/4 – to 1/2 -inch wide
  • 2 tablespoons dried oregano for garnish (optional, preferably Sicilian or Turkish)
  • 1. Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons salt. Set aside until ready to serve.
  • 2. When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Grate Parmigiano Reggiano over the top (or pecorino romano depending on your taste)… Serve immediately.

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