Nothing beats a hearty chopped salad. Valleybrink Road is showing us how to make one, Italian-style. It’s the perfect dish to prepare for a big group of people, and have leftovers to pack for lunch the next day. Chop, chop and enjoy!

Ingredients:
– 1 small head iceberg lettuce (halved, cored & thinly sliced)
– 1/2 small red onion, thinly sliced
– 1 medium radicchio (halved, cored & thinly sliced)
– 1 pint cherry tomatoes, halved
– 1 can garbanzo beans, drained & rinsed
– 5 peperoncini stems, cut & thinly sliced
– 4 oz provolone cheese, cut into 1/4″ thick strips
– 4 oz salami, cut into 1/4″ thick strips

For Oregano Vinaigrette:
– 2 1/2 tbsp red wine vinegar
– 2 garlic gloves, minced
– 2 tbsp dried oregano
– 1 tbsp fresh lemon juice
– 1/2 tsp sea salt
– 1/8 tsp freshly ground black pepper
– 1 cup extra virgin olive oil

Instructions:
1. In a bowl, combine red wine vinegar, garlic cloves, dried oregano, lemon juice, sea salt & fresh black pepper
2. Add 1 cup extra virgin olive oil in a steady stream, whisking to combine
3. Combine all ingredients
4. Drizzle oregano vinaigrette
5. Toss to combine & ENJOY!