Stefano’s Chopped Salad

Ingredients

Preparation

For the dressing

1. On a cutting board, roughly chop the garlic and sprinkle the oregano, salt, and pepper over it. Finely chop the mixture and use the side of the knife or a mortar and pestle to form a grainy paste.
2. Transfer the paste to a large salad bowl. Add the lemon juice and white wine vinegar condiment. Mix with a fork to let the salt dissolve. Add the olive oil and whisk with a fork until well combined. The dressing should be thick. If you’re using a small head of iceberg lettuce, transfer about ⅓ of the dressing into a small bowl to be used only if needed. For a larger head of iceberg lettuce, use the full quantity.

To assemble the salad

1. One at a time, gently fold the chickpeas, red onion, Provolone strips, salami strips, and banana peppers into the dressing.
2. In a separate small bowl, season the halved tomatoes with the salt. Set aside until ready to serve.
3. To serve, gently incorporate the tomatoes, lettuces, and radicchio into the salad bowl. Add a couple of pinches of oregano and toss to combine with the dressing. If needed, season with salt and pepper or add any reserved dressing. Serve immediately. Buon appetito!