Garbanzo beans are one of the stars of this tangy, vibrant salad, so I amped up their flavor with a simple marinade of lemon juice, parsley and salt. Most of the other ingredients can be adjusted to taste: For example, while salami is one of the things that puts the “antipasto” in an antipasto salad, it can be omitted for an equally delicious vegetarian version.
Make sure all the salad ingredients are thoroughly drained and/or patted with a towel so they are as dry as possible before combining.
For the dressing:
3/4 cup olive oil
1/4 cup plus 1 tbsp red wine vinegar
2 tbsp apple cider vinegar
2 cloves garlic, minced
1 tbsp fresh parsley, minced
2 tsp whole- or coarse-grain mustard
1 tsp dried oregano
1 tsp salt
1 tsp pepper
For the lemon garbanzos:
1 15-oz can garbanzo beans, drained and rinsed
juice of 2 lemons
2 tbsp fresh parsley, minced
1 tsp salt
For the salad:
1-2 romaine hearts, torn into bite-sized pieces
1/2 small red onion, chopped
1/2 lb cherry tomatoes, halved or quartered
1 small red bell pepper, chopped
8 oz fresh mozzarella balls
6 oz pitted Kalamata olives
4 oz whole or thick-cut dry salami, cut into small chunks
12-15 pepperoncini peppers, sliced
2 oz shaved Parmesan cheese
In a small bowl, whisk together the dressing ingredients. Cover and refrigerate for at least 1 hour to allow the flavors to meld. (Note: This recipe makes more dressing than needed for one salad; refrigerate the excess and use within 1 week.)
In another bowl, toss the garbanzos with lemon juice, parsley and salt. Cover and refrigerate for at least 1 hour and up to 6 hours, stirring occasionally to distribute the marinade.
Drain the garbanzos, then combine with the rest of the salad ingredients in a large bowl. Toss with dressing to taste and serve.
Pictured: Pyrex Verde 404 Round Mixing Bowl, Pyrex Spring Blossom 401 Round Mixing Bowl