Chop Chop Salad
I always order a chopped salad when I see it on a menu. I love taking a bite and getting a mouthful of goodies all in one forkful.
The secret to a good chopped salad is that all the ingredients should all be uniform in size.
You can change up the ingredients to sub in provolone for the mozzarella; ham for the salami; and pepperoncini for the red bell peppers.
I used a nice oregano vinaigrette recipe from Nancy Silverton's Mozza restaurant in California.
I make this ahead of time, and I toss the chilled ingredients with the dresssing just before serving.
All pieces should be diced into 1/2" pieces. I have spoken.
Chopped Salad Stacey Style: serves 4
1 can of chickpeas (garbanzo beans), drained and rinsed
1/4 red onion, diced (1/2")
1 ball of fresh mozzarella, diced (1/2")
1/2 cucumber, diced (1/2")
1 small red bell pepper, diced (1/2")
handful of cherry tomatoes, quartered
2 oz. Genoa salami, diced (1/2")
1 cup of arugula, chopped
Place all ingredients in a large bowl, and place in the fridge. Leave the vegetables, cheese, salami, beans, etc. separate without mixing, until ready to serve.
Oregano Dressing: (adapted from Nancy Silverton in the L.A. Times)
1 cloves garlic, minced
2 tablespoons dried oregano
1 tsp kosher salt
1/2 teaspoon freshly ground black pepper
2 tbsp fresh lemon juice
1/4 cup good red wine vinegar
1/4 cup extra-virgin olive oil
Whisk dressing ingredients together and let sit on the counter at least 30 minutes.
Just before serving, whisk the dressing again and pour over salad components. Mix together and sprinkle with some fleur de sel and black pepper.
Serve and enjoy!