Savory Salami Chopped Salad
This zesty salad is truly scrumptious and has everything you ever need in life in it.
Servings: 4
Ingredients
For the salad:
- 1 head of iceberg lettuce cored, and finely chopped or shredded.
- 7 raddichio leaves thinly shredded
- 22 pieces of pre-sliced salami from a package thinly sliced into strips
- 4 pieces of provolone cheese thinly sliced into strips
- 6-8 pepperoncini stems & seeds removed, and thinly sliced
- ½ of a 15-ounce can of garbanzo beans rinsed and left whole
- 1 cup of halved mixed baby heirloom or cherry tomatoes (see tip below)
For the dressing:
- ¼ cup red wine vinegar
- 2 garlic cloves finely minced
- ½ teaspoon kosher salt plus a little extra for sprinkling
- ½ teaspoon black pepper plus a little extra for sprinkling
- ½ teaspoon crushed red chili flakes
- 1 teaspoon of dried oregano leaves crushed with fingers
- A squirt of honey to taste
- ¼ cup olive oil
- ½ a lemon to squeeze on top
Instructions
- Chop up all the ingredients for the salad. Place in a large salad bowl. Add the rinsed whole garbanzo beans and the halved mixed baby heirloom, or cherry tomatoes. Lightly toss together.
- Assemble the dressing by adding the vinegar, minced garlic, salt, seasonings, and a squirt of honey to a small bowl. Gradually stream in the olive oil, while whisking until it is nicely emulsified and combined. Pour as much or as little as you like over the salad, and squeeze the fresh lemon juice on top at the end. Sprinkle lightly with more kosher salt and black pepper on top, and toss lightly. Do not over-toss or the salad will start to wilt. Serve immediately.
TIP: If you have the time and you want to ensure that your salad will not be “watery,” place the halved tomatoes in a sieve, and sprinkle them with ¼ teaspoon of kosher salt. Let stand for about 20 minutes to drain out the excess water from them first, and then add them to your salad.