This chopped salad is perfectly shared as a hearty side or easily made into a main course.
Ingredients
For the Vinaigrette:
- 2 teaspoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano, plus extra for sprinkling
- 1 garlic clove, peeled and finely chopped (about 1 teaspoon)
- ¼ cup vegetable oil
- ¼ cup extra-virgin olive oil
- ¾ teaspoon salt
- Freshly cracked black pepper, to taste
For the Salad:
- 4 ounces Italian salami, sliced ⅛-inch thick
- 4 ounces provolone cheese, preferably aged, sliced ⅛-inch thick
- 1 pint Sweet 100s or cherry tomatoes, or 1 to 2 large tomatoes (about 10 ounces)
- ½ medium head of radicchio, finely chopped (about 2 cups)
- 1 small head of finely shredded iceberg lettuce (about 4 ½ cups)
- 1 can of drained chickpeas
- 2 ounces Roquefort or other blue cheese
- 8 pepperoncini
Preparation
- To make the vinaigrette: In a bowl, whisk together the lemon juice, vinegar, oregano, garlic, oils, salt and pepper to taste.
- Slice the salami and cheese into ⅛ inch-wide matchsticks.
- If you're using Sweet 100s, cut them in half. If you're using cherry tomatoes, cut them into quarters. If you're using large tomatoes, cut them in half, scrape out the seeds, and chop into ½-inch dice. No matter which kind of tomato you're using, the amount should equal about 1 ½ cups cut or chopped.
- In a large bowl, combine the salami, provolone cheese, tomatoes, radicchio, iceberg lettuce and chickpeas.
- Pour the vinaigrette over the salad, and toss well.
- Crumble the blue cheese on top of the salad and sprinkle a pinch of oregano on top. Serve the pepperoncini on the side.
