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Nancy's chopped salad

Time 30 minutes
Yields Serves 6
Nancy’s chopped salad

Oregano dressing

1

Roughly chop the garlic and then add the oregano, salt and pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste.

2

Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork, allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano.

Salad and assembly

1

Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons salt. Set aside until ready to serve.

2

When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Serve immediately.


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