Today is officially the first day of Summer (woohoo!) and what could be more fitting than a summertime salad filled with veggies?
Unless, of course… you add salami and provolone to produce a cross between a Muffuletta sandwich and an Antipasto platter… in a bowl.
(I love one dish meals.)
My friend, Rachel, at The Fromagette posted this beauty a few months back and I’ve wanted to try it ever since. In fact, I’ve been trying lots of recipes, which accounts for why I don’t post more often.
If I listed all of the incredible food we’ve enjoyed this past year, it would fill two posts and require untold hours of linking. (Hmmm… maybe I will someday.) For now, allow me to say: Thank you from the bottom of our stomachs!
Getting back to this gem, it inspired a picnic! It also required The Man Of Few Words’ assistance for the action shots. (He’s so helpful…xo!)
Chopped Salad (adapted from the original recipe here)
12 small pimiento stuffed green olives, halved
1/2 c. water-packed roasted red peppers, drained & diced
1/4 c. green onions, chopped
1/2 pint cherry tomatoes, quartered
1/4 c. pepperoncini, drained & sliced into rings
1 small head of Romaine lettuce, chopped
2 oz. provolone cheese, cubed
2 oz. salami, diced
1 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
1 small garlic clove, finely minced
1/2 Tbsp. Dijon mustard
Freshly ground black pepper
1/2 tsp. sugar, or to taste
Combine salad ingredients in a large bowl.
Whisk together vinaigrette; drizzle over salad and toss lightly.
Makes two generous servings.
Paired with a slice of garlic toast, it was the perfect welcome to the Summer months ahead!
Enjoying “friend-ly” food,