Nancy's diced vegetable medley

Nancy's Vibrant Chopped Salad

Inspired by "The Mozza Cookbook" from the culinary minds of Nancy Silverton, Matt Molina, and Carolynn Carreno, this lively salad is a wonderful way to indulge while keeping it flavorful.

Cooking Duration

This recipe yields around 6 generous meal-sized salads or 12 smaller servings, perfect for sharing or meal prepping! While I find one serving satisfying, feel free to adjust the ingredients to suit your own appetite and taste preferences.

Ingredient List

• For the oregano dressing:
• 4 cloves garlic
• 1 to 2 tablespoons dried oregano (2 recommended; adjust based on your preference)
• 2 teaspoons kosher salt
• Freshly cracked black pepper
• 2 tablespoons lemon juice (freshly squeezed from 1 lemon)
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• For the salad assembly:
• 1 (15-ounce) can chickpeas or 3/4 cups cooked chickpeas, drained
• 1 small red onion, thinly sliced
• 1/2 pound provolone cheese, cut into thin ribbons
• 1/2 pound salami, cut into ribbons
• 4 medium or 8 small pickled pepperoncini, sliced
• 3/4 pound cherry tomatoes, halved
• Sea salt, to taste
• 1 head iceberg lettuce, halved and sliced into ribbons
• 1 head radicchio, halved and sliced into ribbons
• Optional: 2 tablespoons dried oregano for garnishing

Preparation Guidelines

Creating the Dressing

Begin by coarsely chopping the garlic. Combine it with oregano, salt, and up to 1/2 teaspoon of ground pepper in a mixing bowl. Using the flat side of a knife or a mortar and pestle, create a coarse herb paste. Transfer the mixture to a large salad bowl, then add in the lemon juice and vinegar. Mix well with a fork, allowing the salt to dissolve. Gradually incorporate the olive oil, whisking until everything is combined. Your dressing should have a robust flavor of garlic and oregano.

Assembling the Salad

Gently fold in the chickpeas, red onion, provolone, salami, and pepperoncini into the dressing, adding them one at a time. Halve the cherry tomatoes and sprinkle them with 1 1/2 teaspoons of sea salt. Set them aside to marinate while you prepare the rest.

Serving Your Salad

Once you're ready to serve, gently fold in the marinated tomatoes, lettuce, and radicchio with the dressing. Toss to ensure everything is evenly coated, and sprinkle with oregano if desired. Taste and adjust seasonings as necessary, adding any reserved dressing if needed. Enjoy immediately for the freshest flavors!

For a flavor boost, seek out Sicilian oregano—it enhances the dish beautifully! You can often find it at online retailers or Italian specialty stores.