Ingredients
Salad Dressing
- ⅓ cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 cloves garlic, minced
- 3 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup grated Pecorino Romano cheese (or grated Parmesan cheese)
Salad
- 1 head shredded iceberg lettuce (5-6 cups)
- 1 head shredded romaine lettuce (4-5 cups)
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¼ lb (4 ounces) Italian salami, thinly sliced
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the dressing: In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, pepper, and grated Pecorino Romano cheese. Whisk thoroughly or close the jar and shake vigorously until all ingredients are fully emulsified and the dressing is smooth.
- Assemble the salad: In a large salad bowl, add the shredded iceberg and romaine lettuces, drained chickpeas, thinly sliced Italian salami, and shredded mozzarella cheese. Pour the prepared dressing over the ingredients, then toss gently but thoroughly to ensure every bite is evenly coated with the dressing.
- Serve and store: Enjoy the salad immediately to appreciate the fresh crispness and vibrant flavors. If any leftovers remain, store them in the refrigerator for 1-2 days. For best results, keep the dressing separate if prepping in advance to prevent the greens from wilting.
Notes
- Use freshly grated Pecorino Romano or Parmesan cheese for maximum flavor in the dressing.
- Adjust the amount of salt and pepper according to your taste preference.
- To make the salad vegetarian, substitute the salami with roasted or grilled vegetables or omit it altogether.
- For added texture and nutrition, consider topping with toasted pine nuts or sunflower seeds.
- The salad dressing can be prepared up to 2 days in advance and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
