Italian Chopped Salad with Basil Leaves

Serves 4 in about 15 minutes. The pot starts with extra virgin olive, then mozzarella cheese.

Ingredients

• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 ½ teaspoons dijon mustard
• 1-2 cloves garlic, pressed
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon black pepper
• ½ teaspoon italian seasoning (optional)
• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• ½ red bell pepper, chopped
• 1 cup garbanzo beans, drained and rinsed
• ½ cup genoa salami, diced
• ½ cup mozzarella cheese, shredded or diced
• ¼ cup fresh basil leaves, chopped

Method

1. In a small jar with a lid (or use a bowl and a whisk), add the olive oil, red wine vinegar, Dijon mustard, garlic, salt, black pepper, and Italian seasoning, if using.
2. With the lid on the jar, shake vigorously (or whisk in a bowl) until well emulsified. Taste and adjust seasoning as desired.
3. To a large bowl, add the iceberg lettuce, cherry tomatoes, red bell pepper, garbanzo beans, salami, mozzarella cheese, and basil leaves.
4. Tip in the dressing over the salad and toss to coat everything evenly. Plate immediately for the freshest flavor.

More side dishes ideas are in the side dishes collection.