Pepperonicini Salad

Salad

• 1.5 heads iceberg lettuce, thinly sliced

• 1 cup sliced salami

• 1 can chickpeas, drained and rinsed

• 1 cup mozzarella cheese

• 1/4 cup pepperoncinis, chopped

• 1 small to medium red onion, super thinly sliced

Dressing

• 1/4 cup red wine vinegar

• 1/3 cup extra virgin olive oil

• 2 tsp Dijon mustard

• 1 garlic clove, finely grated

• 1 tsp dried oregano

• 1 to 2 Tbsp pepperoncini juice

• Salt and black pepper to taste

• 1/4 cup finely grated Parmesan

Instructions

Throw all the salad ingredients into a big bowl like you mean it. In a separate bowl or mason jar, whisk up the dressing until it’s smooth and good-lookin’, then pour that goodness all over the salad. Toss it really well so every little bite gets coated. Let it sit for about 5 to 10 minutes so everybody can get acquainted and the flavors can marry up a bit. Give it one more toss and serve cold.

It’s crunchy, salty, tangy, fresh, and honestly tastes like the kind of salad you eat when you’re trying to get your life together… but still want a little joy while doing it.