Welcome to salad week! I’ll be posting my favorites all week long because summer and salads go hand in hand, and, if you ask me, you can never have enough of them.
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.
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.
|Salad Week: Italian Chopped Salad|| |
- ½ cup extra-virgin olive oil or a neutral tasting oil like corn oil
- 2 tablespoons honey
- 2 - 3 tablespoons red or white wine vinegar
- 1 clove garlic, minced
- ½ teaspoon Italian seasoning
- ⅓ cup fresh grated Parmesan cheese
- coarse salt and fresh black pepper, to taste
- ¼ cup finely diced red onion
- ¾ cup chopped artichoke hearts
- ¾ cup diced plum tomatoes, seeds removed
- ¾ cup diced cucumber, seeds removed
- ¾ cup chopped pepperoni or salami
- ¾ cup diced mozzarella cheese
- ¾ cup sliced or chopped black olives
- 1 can chickpeas, drained and rinsed
- 8 ounces cooked and cooled small/medium size pasta (I used anelletti)
- coarse salt and fresh black pepper
- red pepper flakes, optional
- Pulse all the dressing ingredients together except salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate.
- In a large mixing bowl toss everything together except the salt, pepper and red pepper.
- Mix in the dressing a little at a time and toss until everything is evenly coated. Season to taste with salt and pepper and red pepper flakes, if desired.