“A flavorful chopped salad with salami, mozzarella, artichoke hearts, chickpeas, cucumber, plum tomatoes, red onion, little pasta rings and romaine lettuce tossed in a tangy Parmesan vinaigrette.
For this salad everything is chopped small so you get a lot of different flavors in every bite. Cool and crunchy, this is a salad you can enjoy any time of the year.
You can use this recipe as a guide and omit anything you don’t like or have on hand while adding in more of what you do like.
Welcome additions like capers, roasted red peppers, green olives, a different type of meat like pepperoni, bacon or ham, a different type of cheese like feta, goat or fontina and/or a different bean like white or black beans. This is one of the most forgiving recipes ever.
Click on the image below to get Reeni’s recipe.
MF&L Staff at Maine Food & Lifestyle magazine.