Summertime in my house is all about vegetables! I spend a lot of time processing vegetables. At least one big veggie salad a week is on the dinner menu.
These chopped salads are great! They add lots of boosts in flavor and pops of crunch. Once again, recipes are only suggestions. Make it yours with your favorite ingredients and especially with those you have on hand.
The big thing about chopped salad is chopping everything up pretty small and all about the same size. As my friend Peggy says, “Chopping is calming for me.”
Quite frankly, sometimes I just need to get some frustrations out by banging that knife around!
This is a version of the first chopped salad I ever had in an Italian restaurant in Minneapolis about 30 years ago. This salad is extra super with a batch of garlic knots! Be sure to try them.
- 1 head Romaine lettuce, shredded and chopped
- 1 fennel bulb, diced into ½ inch cubes
- 6 ounces salami (I used soppressata), chopped or thinly sliced
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 cup chopped celery
- ⅓ cup sliced black olives
- ½ cup shredded red cabbage, chopped
- ½ cup basil, julienne sliced
- 1 cup fresh mozzarella chopped (I used Pearls, available in the fancy cheese counter)
- 4 ounces provolone cheese, chopped
- ½ cup red onion, chopped
- 1 cup grape tomatoes, cut in 4
- ¼ cup Branch and Vine Tuscan Herb Olive Oil
- 3 Tbsp. Branch and Vine Pinot Noir Red Wine Vinegar
- 1 Tbsp. s.a.l.t. sisters Tuscan Farmhouse Herb Blend (available at Branch and Vine)
- 1 garlic clove, grated
- 1 tsp. Dijon mustard
- 2 tsp. honey
- A pinch of salt and a grind of fresh pepper
- Combine all of the dressing ingredients and whisk until smooth. Set aside. Combine all of the salad ingredients and add about ¼ cup of the dressing. Toss, toss, toss. Taste and adjust.