By JAIDEN OSBURN
Staff Writer
Ingredients:
For the Italian vinaigrette
- 1 lemon, juiced
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- 1/2 cup olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the salad
- 2 heads romaine lettuce, chopped
- 1/2 red onion, chopped
- 1 (15-ounce) can of chickpeas, rinsed and drained
- 1 pint cherry tomatoes, halved
- 4 ounces genoa salami, chopped
- 8 ounces fresh mozzarella, chopped
- 1/2 cup sliced pepperoncini
- 1/4 cup sliced roasted red peppers
- 10 fresh basil leaves, chopped
Directions:
Making the dressing:
In a jar with a lid add the lemon juice, mustard, vinegar, sugar, oregano, olive oil, kosher, salt, and black pepper. Add the lid and shake for 10 seconds until all of the ingredients are thoroughly combined. Taste and adjust seasonings to your liking.
Make the salad:
Add the chopped Romaine to a large bowl and drizzle with a few tablespoons of dressing. Top the romaine with the red onion, chickpeas, cherry tomatoes, mozzarella, pepperoncini, roasted red peppers, and basil. Stir together well before serving. Add more dressing, if desired.