Chopped Italian Salad
It’s been so hot I feel like my feet melt to the ground a little bit every time I go out the door. It’s also so hot that I’d rather not eat, for fear it will make things worse. That means it’s the perfect time for a nice cold salad.
Chopped Italian Salad
As printed in Everyday Italian Recipes from Publications International, 2022
Balsamic Vinaigrette (recipe follows) or 1/3 cup prepared balsamic vinaigrette
10 cups chopped romaine lettuce
1/3 cup chopped red onion
20 slices pepperoni, quartered
1 can (2 1/4 ounces) sliced black olives, rinsed and drained
1 can (about 15 ounces) chickpeas, rinsed and drained
1/3 cup shredded or grated Parmesan cheese
- Prepare Balsamic Vinaigrette.
- Combine lettuce, onion, pepperoni, olives, and chickpeas in large bowl. Add vinaigrette; toss gently to coat. Sprinkle with cheese.
Balsamic Vinaigrette
1 tablespoon balsamic vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
Pinch black pepper
1/4 cup extra virgin olive oil
Whisk vinegar, mustard, salt, and pepper in small bowl until well blended. Add oil in thin, steady stream, whisking until smooth.
