Ingredients

1/4 cup Sherry Vinegar
2 Tbl Italian Seasoning Blend, crushed in a mortar & pestle
2 Tbl brine from pepperoncini jar
1/2 tsp dried mustard
Juice of a lemon
2 garlic cloves, minced
2 kalamata olives, minced
2 Tbl grated Parmesan cheese
Several grinds freshly ground black pepper
1/4 tsp salt
1 cup Lemon Basil Extra Virgin Olive Oil
1 can chickpea, rinsed and drained
1 cucumber, diced
1 cup halved cherry tomatoes
1/2 cup slivered red onion or scallion whites
1/2 cup diced bell pepper or banana pepper
1/4 cup halved olives
1/4 cup sliced salami
1/2 cup chopped romaine or kale

Store owner Anne has been known to eat the leftovers of this salad for breakfast. It’s that good. This traditional Italian chopped salad is chock full of zingy perfection. From Sherry Vinegar to Lemon Basil Olive Oil, this salad packs in flavor. It’s also a willing canvas. Add in artichoke hearts, steamed asparagus, boiled shrimp…the list goes on. The dressing is best kept over a day to fully marry flavors.

Instructions

1.For the Dressing: Combine all ingredients up through the Lemon Basil Extra Virgin Olive Oil, and let sit for 10 mins. Drizzle in the oil in a slow stream while whisking continually. Allow to sit for 5 mins before tasting. Taste and adjust with more salt, pepper and/or lemon juice. *Refrigerate and use within 1 week.
2.For the Salad, you're looking to create a combination of vegetables that are bite-sized pieces. The magic of a chopped salad is getting all the goodness in every bite! The veggies we listed are great, but choose from what's local and abundant in your area. Add in squash, zucchini and mushrooms. Think of the recipe as a template and make every chopped salad a new experience!
3.Drizzle in half of the dressing and combine to distribute. Allow the salad to sit for about 10 minutes. Some of the veggies will take in the dressing. Taste and add in the remaining dressing if you feel it needs more. You can also adjust the salt and pepper at this point. Keep in mind that parmesan cheese and salami lend saltiness. That saltiness "grows" over time, so we tend to use a gentle hand when salting.
4.This salad is delicious immediately and even better the next day!

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