Chopped Italian Deli Salad Bowls

Est. Cost: $14.98 | $2.50 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Crisp romaine hearts chopped fine with salami, capocolla and provolone from the deli counter, plus sweet peppers, garbanzo beans and a shaken red wine vinaigrette. Everything is cut to the same size so every forkful gets a little of all of it.

Ingredients

Directions

Step 1: Shake the olive oil, red wine vinegar, oregano, a little minced garlic, salt and pepper together in a jar until the dressing thickens and turns cloudy.

Step 2: Drain and rinse the garbanzo beans, toss them with a spoonful of the vinaigrette, and set them aside to marinate while you work.

Step 3: Stack the salami, capocolla and provolone slices, roll them together, and cut across into thin ribbons.

Step 4: Chop the romaine hearts, sweet peppers, cucumbers and red onion to roughly the same size as the halved tomatoes so the salad eats evenly on a fork.

Step 5: Combine the romaine, chopped vegetables, marinated garbanzo beans and deli ribbons in a large bowl.

Step 6: Add the pepperoncini, pour over the remaining vinaigrette, and toss until everything is lightly coated.

Step 7: Divide among bowls and finish with the shaved Parmesan and a grind of black pepper.

Step 8: To pack these ahead, keep the dressing separate and add it just before eating so the romaine stays crisp.

Chef's Tip: Toss the garbanzo beans with a spoonful of the vinaigrette first and let them sit while you chop everything else — on their own they taste like the can, and a head start in the dressing is what makes them taste seasoned.

Save by using a quarter pound each of three deli meats goes much further chopped into a salad than it does stacked on sandwiches and Serve with warm garlic bread or a crusty roll.