Description
A hearty chopped salad featuring crisp romaine, savory salami, chewy chickpeas, and creamy mozzarella, all tossed in a tangy red wine vinaigrette.
Ingredients
- 2 heads romaine lettuce, finely chopped (rinsed and spun dry)
- 1 cup Genoa salami, finely chopped
- 1 cup fresh mozzarella, shredded or finely chopped
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: grated Parmesan for sprinkling
Instructions
- Trim the core of the romaine, rinse leaves thoroughly, then spin or pat dry. Chop into uniform, bite-size pieces.
- Dice the salami into small, even pieces for even distribution.
- Prepare the mozzarella by shredding or finely chopping it, or halving small balls.
- Rinse chickpeas in a colander under cold water and drain fully.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon, dried oregano, salt, and pepper until emulsified.
- In a large bowl, combine chopped romaine, salami, mozzarella, and chickpeas.
- Pour the dressing over the salad and toss thoroughly.
- Let the salad sit at room temperature for 5–10 minutes to meld flavors.
- Taste and adjust seasoning, then optionally sprinkle grated Parmesan on top before serving.
Notes
Serve immediately for best texture. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean