Ingredients
Equipment
Method
Preparation Steps
- Finely chop about 4 cups of romaine lettuce and place it in a large mixing bowl.
- Dice approximately 1 cup of Genoa salami and shred 1 cup of mozzarella cheese.
- Rinse and drain one 15-ounce can of chickpeas, then add all ingredients to the bowl.
- In a separate bowl, whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon dried oregano.
- Season with salt and pepper to taste and whisk until emulsified.
- Pour the dressing over the bowl of chopped ingredients and toss everything together.
- Let the salad rest for 5-10 minutes for optimal flavor development.
- Serve the salad in a platter or individual bowls.
Nutrition
Notes
Ensure ingredients are chopped to similar sizes for a balanced bite. Mix with dressing just before serving to maintain crispness.
