Chopped Italian Salad
v1.0
Crisp lettuce, chickpeas, vegetables, cheese, and pepperoncini are chopped small enough to share every forkful. A sturdy base and restrained dressing let it hold for about an hour without collapsing.
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Equipment
- Large salad bowl
- Small jar with lid
- Chef's knife
Instructions
- 1
Combine the vinegar, olive oil, oregano, salt, and pepper in a small jar. Seal and shake until blended.
⏱ 2 min
- 2
Wash the romaine and dry it thoroughly. Moisture left on the leaves will dilute the dressing.
⏱ 4 min
- 3
Cut the romaine, tomatoes, cucumber, provolone, pepperoncini, and onion into similarly small pieces.
⏱ 10 min
- 4
Put the romaine, chickpeas, tomatoes, cucumber, provolone, pepperoncini, and onion in a large bowl.
⏱ 2 min
- 5
Shake the dressing again. Add about two thirds of it to the salad and toss thoroughly, adding more only if needed.
⏱ 2 min
- 6
Serve at once or refrigerate for up to 1 hour. Toss once more before serving.
⏱ 1 min
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