Italian Chopped Salad

Contorno - Vegetables

For the dressing:

2 Tbsps Botticelli red wine vinegar
1 tsp Dijon mustard
1 small clove garlic, minced
1 tsp minced shallot
1/2 tsp dried Italian seasoning
3 Tbsps Botticelli extra virgin olive oil salt and freshly ground black pepper
For the salad:

1 (15 oz) can cannellini beans, drained
1 head romaine lettuce, chopped
2 oz Pecorino Romano or provolone cheese, diced small
3 oz salami, sliced into thin ribbons
6 oil packed sun dried tomatoes, coarsely chopped
12 kalamata olives, pitted and coarsely chopped


  • To make the dressing: In a medium bowl, whisk together vinegar, mustard, garlic, shallot and Italian seasoning. Slowly drizzle in olive oil, whisking constantly. Season to taste with salt and freshly ground black pepper.
  • For the salad: Place cannelini beans in a large salad bowl. Add dressing and gently stir to combine. Let stand 10 minutes. Add chopped romaine to beans and toss gently to incorporate beans and coat lettuce with dressing. Sprinkle remaining ingredients over and serve.

Source: Pinch and Swirl

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