Recipe by Kittencal@recipezazz
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.
Top Review by Catte Nappe
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.
- 7 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon dried oregano (or to taste)
- 1 teaspoon minced fresh garlic (no more than 1 teaspoon fresh, or use garlic powder)
- 1 -2 tablespoon grated parmesan cheese (or to taste)
- 2 teaspoons sugar
- salt and pepper
- 7 cups arugula or 7 cups romaine lettuce
- 1 (15 ounce) can garbanzo beans (rinsed and well drained)
- 1 small cucumber (peeled and chopped into about 1/2-inch pieces)
- 1 red bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 2 cups cherry tomatoes
- 3 ounces dry italian salami, sliced into thin strips (Genoa salami is good to use)
- 1 cup kalamata olive (or use canned pitted black or green olives)
- 1⁄2 cup crumbled feta cheese (or to taste)
- salt and pepper
Directions See How It's Made
- In a processor blend all ingredients together until well blended (starting with amounts listed then adjusting ingredients to taste).
- In a large bowl combine all salad ingredients with the 1/2 cup feta cheese (or to taste).
- Pour the dressing over; toss to coat then season with salt and pepper.
- Transfer to a large serving bowl, sprinkle with more feta cheese if desired.