For the third recipe featured in Cookbook Week* I picked this Italian salad from the beautiful cookbook I was recently sent called Piatto Unico: When One Course Makes a Real Italian Meal by Toni Lydecker. The cookbook is filled with wonderful recipes and photos that I have bookmarked to make. This salad was a snap to put together and tasted really delicious. I adapted it by adding extra ingredients I had on hand like, bell pepper, tomatoes, and artichoke hearts. I loved the combination of the creamy mozzarella balls, with the spicy pepperocini peppers, and the salty salami with the tangy vinaigrette and the soft garbanzo beans. I served this salad with fresh baked rolls to friends who were over for lunch and it was a big hit with everyone - even the kids.*Cookbook Week: I was recently sent 5 wonderful cookbooks (food blogger perks) so I decided to do a recipe from each book this week - October 10-14, 2011 - (First recipe), (Second recipe)
Chopped Italian Deli Salad:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe from Piatto Unico by Toni Lydecker
- 1/4 cup of extra virgin olive oil
- 2 tbsp red or white vinegar
- 2 tbsp basil, chopped (divided)
- 2 tbsp parsley, chopped (divided)
- 2 tsp chives, chopped (divided)
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1/2 cup of extra mini mozzarella balls
- 1 cup thick cut salami, cut into cubes
- 1/2 cup of garbanzo beans
- 1/4 cup black olives, sliced
- 1/4 cup of pepperocini peppers
- 1/4 cup of grape tomatoes, sliced in quarters
- 1/2 small yellow bell pepper, diced
- 1/4 cup marinated artichoke hearts, chopped
- 3 cups of romaine, chopped finely
Whisk together the olive oil, vinegar, 1 tbsp basil, 1 tbsp parsley, 1 tsp chives, minced garlic, sea salt and freshly cracked pepper, to taste. Taste, if it's too tart for your tastes, add a bit of white sugar. Set aside to let flavors mingle.
In another bowl combine the remaining basil, parsley, and chives together with the mozzarella balls, salami, garbanzo beans, black olives, pepperocini peppers, grape tomatoes, bell pepper, artichoke hearts, and shredded romaine lettuce. Drizzle the vinaigrette over the top then toss to coat the salad evenly. Serve immediately. Enjoy.
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