• If you're looking for a Mediterranean style salad recipe, try Sheila M's "Oregano Dressing And Chopped Salad".

Ingredients

  • 4 cloves garlic
  • 2 tablespoons dried oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice, or juice of 1 lemon
  • 1/4 cup good red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 (15-ounce) can chickpeas, drained
  • 1 red onion, peeled and sliced into fine rings
  • 1/2 pound provolone, sliced 1/4 -inch thick then cut into 1/2 -inch ribbons
  • 1/2 pound salami, peeled, sliced 1/4 -inch thick then cut into 1/2 -inch ribbons
  • 4 medium or 8 small pickled pepperoncini, sliced into rings
  • 3/4 pound cherry tomatoes
  • Sea salt
  • 1 head iceberg lettuce, cored, and cut in ribbons 1/4 - to 1/2 -inch wide
  • 1 head radicchio, cored and cut in ribbons 1/4 - to 1/2 -inch wide
  • 2 tablespoons dried oregano for garnish (optional, preferably Sicilian or Turkish)
0 (Rated by 0 moms)
PREP TIME 20 Min READY IN 20 Min
SERVINGS 6
MAIN INGREDIENT Vegetable
MEAL/COURSE Lunch
TYPE OF DISH Salad

Preparation

  1. Roughly chop the garlic and then add the oregano, salt and pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste.
  2. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork, allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano.
  3. Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time.
  4. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons salt. Set aside until ready to serve.
  5. When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Serve immediately.

Rating

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