Yesterday I was inspired by a post on one of my favorite cooking websites – Apartment Therapy The Kitchen. The post was about making a better chopped salad. It reminded me of this very tasty salad my Dad used to make with lots of tasty non-salad-like items like pepperoni and salami (I love salty pork products). With mowing the lawn on my afternoon agenda, I decided this would be the perfect supper on my porch. I adapted Nancy’s chopped salad from the LA Times with the recollection of my Dad’s recipe.
Summer Chopped Salad on the Porch
- 4 cloves of garlic, minced
- 1 heavy pinch of salt
- 2 heavy pinches of sugar
- 4 heavy turns on the fresh pepper grinder
- Juice of 1 lemon
- 1/4 cup red wine vinegar
- 1 tablespoon of fresh oregano
- 1/4 cup olive oil
- 1 head of iceberg lettuce, chopped in bite size pieces
- 1/2 head of radicchio, chopped in bite size pieces
- 1 can of garbanzo beans
- 1 small jar of marinated artichokes, chopped
- 1 half pint of grape tomatoes, halved
- 1/2 red onion, chopped into half inch pieces
- 1/8 pound salami, sliced thick and chopped roughly
- 1/8 pound pepperoni, sliced thick and chopped roughly
- 1/4 pound provolone cheese, sliced thick and chopped roughly
- 5 pepperoncini, sliced roughly
1. For dressing: Mince oregano and garlic. Mix with salt, pepper, sugar, lemon juice and vinegar. Whisk until salt and sugar dissolve. Whisk in olive oil.
2. For salad: combine all ingredients and dress.
Tip: If you aren’t going to eat this salad all at once (I had it for dinner and lunch the next day) combine all salad ingredients except for the iceberg and radicchio and save a little extra dressing on the side. When you are ready to eat, add in the lettuces and add a bit of extra dressing. That way, things stay fresh and crispy.