Chopped Salad
2
4 cloves garlic
1 tablespoon dried oregano
2 teaspoons sea salt
Fresh ground black pepper
Juice of one lemon
¼ cup red wine vinegar
¼ cup extra virgin olive oil
Salad:
1-15 ounce can garbanzo beans drained
1 small red onion peeled and sliced into paper-thin rings
½ pound provolone sliced ⅛ inch thick then cut into ¼ inch ribbons
½ pound salami rings cut into ¼ inch ribbons
¾ pound cherry tomatoes
1 ½ teaspoons sea salt
1 large or two small heads red leaf lettuce washed and cut into ½ inch ribbons
½ of a small red cabbage cut into narrow ribbons.
This salad is a wonderful reminder to be creative with what constitutes a salad. Try our version and use it as a template for your own flavor combinations.
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Roughly chop the garlic and then add the oregano, salt and pepper. Chop the mixture together and use the side of a knife to make a grainy herbal paste.
Transfer to a large salad bowl, add the lemon juice and vinegar. Mix with a fork, then add the oil and whisk with the fork until well combined.
Gently fold the beans, red onion, cheese and salami into the dressing one at a time.
Halve the tomatoes lengthwise and season with 1 ½ teaspoons sea salt. Set aside.
When ready to serve the salad, gently add the tomatoes, lettuce and red cabbage to the salad bowl. Toss to combine with the dressing.
Ingredients
Oregano Vinaigrette:4 cloves garlic
1 tablespoon dried oregano
2 teaspoons sea salt
Fresh ground black pepper
Juice of one lemon
¼ cup red wine vinegar
¼ cup extra virgin olive oil
Salad:
1-15 ounce can garbanzo beans drained
1 small red onion peeled and sliced into paper-thin rings
½ pound provolone sliced ⅛ inch thick then cut into ¼ inch ribbons
½ pound salami rings cut into ¼ inch ribbons
¾ pound cherry tomatoes
1 ½ teaspoons sea salt
1 large or two small heads red leaf lettuce washed and cut into ½ inch ribbons
½ of a small red cabbage cut into narrow ribbons.