A flavorful chopped salad with salami, mozzarella, artichoke hearts, chickpeas, cucumber, plum tomatoes, red onion, little pasta rings and romaine lettuce tossed in a tangy Parmesan vinaigrette.
For this salad everything is chopped small so you get a lot of different flavors in every bite. Cool and crunchy, this is a salad you can enjoy any time of the year.
While I was making the chopped salad I decided right then and there to also make a pasta salad using all the same ingredients except the romaine. Honestly, I can’t decide which I like better. They’re both absolutely delicious.
I guess it depends on your mood and what you’re craving at the moment. Maybe, like me, you’re indecisive and will make both. Win-win.
The thing I love most about throwing together a salad is their extreme versatility. You can use this recipe as a guide and omit anything you don’t like or have on hand while adding in more of what you do like.
Welcome additions like capers, roasted red peppers, green olives, a different type of meat like pepperoni, bacon or ham, a different type of cheese like feta, goat or fontina and/or a different bean like white or black beans. This is one of the most forgiving recipes ever.
For a vegetarian version omit the meat and double up on the chickpeas and/or cheese.
So packed with veggies and protein you can serve it as a side dish or a main. Or you can simply eat it at all hours of the day and night until you find yourself scraping the bowl clean and plotting to make it again because it’s that kind of salad. The unforgettable kind.