Italian Chopped Salad

By Stef -

This has lovely flavor and is fresh and healthy. It would be great with grilled fish or chicken, as well as feta, though that might make it more a  Greek salad than an Italian salad. We'll just call it a Mediterranean salad. It gets a 7.5 and the recipe came from the harvestkitchen.com. Also, I added beets to this the second time I made it, and it made it that much more awesome.

INGREDIENTS:

  • Half of a small red onion, halved through the core
  • 1 large head romaine lettuce
  • 1 medium head radicchio I left this out
  • 1 pint small sweet cherry tomatoes, halved through the stem ends
  • 1 large cucumber, peeled and seeded then cut in half and sliced
  • 1-1/2 cups canned garbanzo beans, drained and rinsed
  • 1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
  • 5 pepperoncini, stems cut off and discarded, thinly sliced I use a whole bottle of sliced pepperoncinis
  • 1/2 cup kalamata olives I use the whole bottle
  • 1/2 cup Oregano Vinaigrette
  • Juice of 1/2 lemon
  • Dired oregano, for sprinkling
  • Beets
VINAIGRETTE
  • 2-1/2 tablespoons red wine vinegar
  • 1-1/2 tablespoons dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2 garlic cloves, minced
  • 1-1/2 tablespoons minced kalamata olives
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1-1/2 cups good extra-virgin olive oil
Here's the link to the instructions: http://www.theharvestkitchen.com/italian-chopped-salad/

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