Total Time
Prep 15 mins
Cook 0 mins

For the dressing adjust amount to taste, if you like lots of dressing then double the ingredients. Cooked shrimp can be subbed for the dried salami if desired.

Ingredients Nutrition


  1. In a processor blend all ingredients together until well blended (starting with amounts listed then adjusting ingredients to taste).
  2. In a large bowl combine all salad ingredients with the 1/2 cup feta cheese (or to taste).
  3. Pour the dressing over; toss to coat then season with salt and pepper.
  4. Transfer to a large serving bowl, sprinkle with more feta cheese if desired.
Most Helpful

I've made this two or three times now. It is outstanding. I haven't felt much need to tinker with it, other than using equal amounts of oil and vinegar (3 T each). I suppose the garbanzos could be replaced or supplemented with cooked ziti or something; and the salami could be ham or even beef. SO is not fond of this sort of main-dish cold salad, but has chowed down happily. It's also excellent for some leftovers for brown bag lunching.

Catte Nappe August 15, 2008

GREAT salad! Very colorful and flavorful. I usually like equal portions of vinegar and oil so used 7 of each. It was very tangy so I doubled the sugar. I used my immersion blender to mix it in a pyrex. I used romaine lettuce. I mixed the salad ingredients and put them in a ziploc bag. Then I brought them to work for a potluck and tossed the salad with the dressing just before. Made for 1-2-3 hit wonders.

Engrossed May 31, 2007

I love the strong, assertive ingredients of this salad, but most of all I love how each bite is a new adventure in flavor combinations! Salami and feta in one forkful, then red onion, cucumber and beans, or pepper, cucumber and salami. The fresh, herbal dressing pulls everything together in one delicious salad. I WILL make this again, Kitz!

Geema April 24, 2007