Vegetarian Italian Chopped Salad

Italian-Chopped-Salad

Try this alternative vegetarian Italian chopped salad with lots of olive oil, oregano and red wine vinegar as a dressing. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Yield: Serve 4-6

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Ingredients

  • Dressing:
  • 3 tablespoons olive oil 
  • 3 tablespoons red wine vinegar
  • 2 teaspoons dried oregano 
  • 1 teaspoon black pepper 
  • 1/2 teaspoon salt, and more to taste 
  • Pureed garbanzo beans:
  • 1 (15-ounce) can of garbanzo beans, drained 
  • 1 garlic clove, peeled and smashed
  • 2 tablespoons warm water
  • Juice from 1/2 lemon
  • Salt
  • Salad:
  • 1/2 red onion, diced 
  • 1/2 pound provolone, sliced into 1/4-inch cubes
  • 1/2 cup pickled pepperoncini, roughly chopped
  • 1/2 pint cherry tomatoes
  • 2 Persian cucumbers, diced
  • 1 head of romaine lettuce, thinly sliced
  • 1 head of raddichio, thinly sliced
  • Parmesan, as garnish
  • Black Pepper, as garnish

Directions

  1. To Make the Dressing: To a small bowl mix the olive oil, red wine vinegar, dried oregano, black pepper and salt. salt and then add the oregano. Give it a taste and adjust the salt according to your liking.
  2. To Make the Pureed Garbanzo Beans: To a food processor or high-powered blender, add the garbanzo beans, along with the garlic clove, water, lemon juice and a few pinches of salt. Pulse until smooth, scraping down the sides as needed. Give it a taste and adjust the salt to your liking.
  3. To Assemble the Salad: To assemble the salad, add the red onion, provolone, pepperoncini, cherry tomatoes, cucumbers, romaine lettuce and raddichio to a large bowl. Pour the dressing over the salad and toss until thoroughly combined.
  4. To serve the salad, add the garbanzo puree to the bottom of a serving bowl. Smooth it out into one even layer. Add the salad mixture on top and serve. Top with a tablespoon or two of grated parmesan and a few turns of black pepper.
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