Italian Chopped Salad Recipe

• 3 medium romaine hearts chopped
• 2-3 cups baby spring greens I like spring mix, or baby romaine
• 2-3 roma tomatoes diced, or use Compari, Grape or Cherry tomatoes (halved)
• 1 small cucumber diced, or half English cucumber
• 1/2 medium red onion sliced thin, place in ice water while preparing the rest of the salad
• ½-1 can garbanzo beans rinsed and drained, see notes for easy garbanzo bean marinade
• 1 can artichoke hearts quartered, brined or marinated
• 6-8 ounces salami quality, diced or sliced
• 6-8 ounces Provolone diced, or use mozzarella if preferred
• 1/2 cup pepperoncini rings or slice whole pepperoncinis
• 1/3 cup kalamata olives rough chopped, or use your favorite olives, black or green
• 1 tablespoon fresh basil chopped
• kosher salt and pepper to taste

Zesty Italian Vinaigrette

• 1/4 cup extra virgin olive oil + 2 tablespoons
• 1/4 cup red wine vinegar
• 1 tablespoon balsamic vinegar (if prefer not to use, increase red wine vinegar + 2 tablespoons)
• 2 tablespoons lemon juice fresh squeezed, about ½ large lemon
• 3 cloves garlic minced or pressed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon Dijon mustard
• 1 ½ teaspoon kosher salt
• ¼-½ teaspoon black pepper