Ingredients

 
For the salad
  • 1 head iceberg lettuce, chopped
  • 1 medium English cucumber, chopped
  • 1 red pepper, chopped
  • 1 cup canned garbanzo beans, rinsed
  • 6 ounces salami, chopped (about 1 cup)
  • 6 ounces provolone cheese, chopped (about 1 cup)
  • 1 6-ounce jar marinated artichoke hearts, drained and chopped
  • 1/2 red onion, finely minced
  • 1 cup cherry tomatoes, sliced in half
  • 8 whole pepperoncini
For the vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon fresh rosemary, minced
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
For the salad
  • 1 head iceberg lettuce, chopped
  • 1 medium English cucumber, chopped
  • 1 red pepper, chopped
  • 1 cup canned garbanzo beans, rinsed
  • 6 ounces salami, chopped (about 1 cup)
  • 6 ounces provolone cheese, chopped (about 1 cup)
  • 1 6-ounce jar marinated artichoke hearts, drained and chopped
  • 1/2 red onion, finely minced
  • 1 cup cherry tomatoes, sliced in half
  • 8 whole pepperoncini
For the vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon fresh rosemary, minced
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
 

Time:

Prep Time: 20 minutes

 

Serves: 8 to 10

You can find more in the book.

Chopped Salad

ChoppedSalad-large

This salad is like one big antipasto.  I love the combination of the garlic, salty salami, and spicy pepperoncini, cooled by the provolone cheese and paired with the crisp iceberg lettuce. I make the vinaigrette heavy on the vinegar–equal parts vinegar and oil–because the acidity helps balance the strong flavors of the salad.

Mix all salad ingredients together in a large bowl.  Combine the vinaigrette ingredients together in a small bowl or small sealable plastic container. Whisk together or shake well.
Toss the salad with the vinaigrette and serve immediately.