Description
Inspired by my Nonna’s farmers market feasts and beach picnics, this salad is a symphony of crunchy greens, briny bites, and garlicky goodness—without fuss or fluff. It’s the weeknight hero you didn’t know you needed. Just chop, toss, and enjoy the edible sunshine.
Ingredients
For the Vinaigrette:
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⅓ cup extra-virgin olive oil
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3 tbsp red wine vinegar
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1 tsp Dijon mustard
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1 tbsp dried oregano (rub between palms)
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1 tsp garlic powder
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Salt & black pepper to taste (start with 1 tsp salt)
For the Salad:
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4 cups chopped iceberg lettuce
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3 cups chopped romaine
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4 Persian cucumbers or 1 English cucumber, diced
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½ cup diced salami
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1 (15 oz) can garbanzo beans, rinsed and patted dry
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½ cup chopped kalamata olives
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¾ cup diced tomatoes
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½ cup grated parmesan
Instructions
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Make the Dressing: In a jar, combine all vinaigrette ingredients. Shake well or whisk until emulsified. Let sit while you prep.
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Chop & Prep: Finely chop lettuce, cucumbers, salami, tomatoes, and olives. Dry beans thoroughly.
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Toss the Base: In a large bowl, combine all salad ingredients except parmesan.
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Dress It Up: Drizzle ¾ of the vinaigrette around the bowl’s edge. Toss gently. Add more dressing as needed.
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Cheese It: Sprinkle parmesan over the top and give a final light toss.
Notes
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Make the dressing first—it gets better as it sits.
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Use a pizza cutter to slice lettuce fast.
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Add dressing just before serving for max crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 360 per serving
- Fat: 25g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g