This Italian chopped salad is full of fresh veggies, salami, diced provolone, and kalamata olives, with a homemade Italian vinaigrette featuring red wine vinegar, Dijon mustard, and Italian seasoning. A delicious and light meal that will turn you into a salad lover!
Place all ingredients in a jar, cover, and shake until combined. If preferred, as I do, emulsify by using an immersion blender or blender, and pulse to combine. Variation: Use 1 ½ - 2 teaspoons of Italian seasoning in place of basil and oregano.
Start by chopping the romaine hearts into bite-size pieces, rough chop the baby greens, and add all vegetables and chickpeas. Slice or chop salami and provolone, and add to salad. Rough chop pepperoncini, olives, and artichoke hearts. Finish with chopped basil and toss salad. Dress salad as a whole or serve with dressing on the side.
Notes
Quick Chickpea (Garbanzo bean) Marinade
2 cans garbanzo beans, rinsed and drained
½ cup olive oil
6 tablespoons red wine vinegar (or white wine vinegar)
1 teaspoon Italian Seasoning
1 garlic clove, minced
1 tablespoon minced red or white onion (or shallot)
½ teaspoon kosher salt
Black pepper to taste
To a small jar add marinade ingredients, cover, and shake well to combine. Add garbanzo beans to a container or jar(s) and pour the marinade evenly over. Refrigerate for one hour, longer for best results. These are great to keep in the fridge and toss in salads throughout the week.