For the Vinaigrette:
1/4 cup Red Wine 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
For the Salad:
1 can chickpeas, 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 Red Wine Vinegar to Lemon Basil Olive Oil to the brine from the pepperoncini jar, this salad packs in the flavor. Eat it immediately or park in the fridge for one sleep – so good. If you can wait!


1.For the Dressing: Combine all of the vinaigrette ingredients - excluding the Lemon Basil Extra Virgin Olive Oil - in a bowl larger enough to hold the salad. Let sit for 10 mins. Drizzle in the Lemon Basil Extra Virgin Olive Oil in a slow stream while whisking continually. Allow to sit for 5 mins before tasting. Taste and adjust with more salt, pepper and lemon juice.
2.Place the salad ingredients in the bowl. Gently fold until coated with the vinaigrette. Allow the salad to sit for about 10 minutes. Taste and adjust the salt and pepper. 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.
3.This salad is delicious immediately and even better the next day!

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