Greek-Italian Chopped Salad
Amanda Gordon
ingredients
- 6 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon dried oregano
- 1 small garlic clove, minced
- 6 cups chopped romaine lettuce
- 1 15 1/2-ounce can garbanzo beans (chickpeas), drained
- 1 red bell pepper, diced
- 1 cup very thinly sliced red onion
- 1 cup very thinly sliced fresh fennel bulb
- 1/2 cup crumbled feta cheese (about 3 ounces)
- 2 ounces thinly sliced Italian Genoa salami, cut into strips
- 1/4 cup sliced pitted Kalamata olives
directions
- 1
Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
- 2
Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, and sliced olives in large bowl. Pour dressing over; toss to coat. Mound salad on platter and serve.
Source: Amanda Gordon
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