Salami Salad
Posted: | Categories: Recipes | Tags:gluten-free salad
Salami Salad
Melissa Ben-Ishay
Making a new salad that’s different from anything else I’ve made is so fun. As I go, I think of what elements would make the salad even more delicious, what will take it to the next level. This salad was originally inspired by the bread dips I keep seeing on Instagram, and as I added more and more ingredients became something else entirely. It’s the total package: filling protein, pantry ingredients you may already have, and lots of veggies for volume and fresh crunch. If you can find it, the fresh oregano is really what takes this over the top. It’s so much more flavorful than dried oregano—you’ll never be able to go back.
Ingredients
1/2 green cabbage
1 cup marinated artichokes (don’t bother draining the oil)
1 cup Castelvetrano olives
1/4 cup pepperoncinis
6-8 slices salami (I used beef salami)
1 cup grilled chicken, chopped (I used leftovers, any cooked chicken you have will work)
½ cup fresh parsley
¼ cup fresh oregano, chopped
3/4 cup feta
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Juice of 1½ lemons
⅓ cup olive oil
¼ cup red wine vinegar
1 garlic clove, grated
½ teaspoon salt
¼ teaspoon black pepper
Directions
- Thinly slice the cabbage, then chop the other way and add to a bowl. The cabbage will be about half the volume of the salad.
- Roughly chop the marinated artichokes, olvies, and pepperoncini and add to the bowl with the cabbage.
- Cut the salami into thin strips. Chop the chicken and add the salami and chicken to the bowl.
- Finely chop the parsley and oregano and add to the bowl, then crumble the feta on top.
- Whisk together the lemon juice, olive oil, red wine vinegar, garlic, salt, and pepper. Pour the dressing over the salad and mix well to combine. Serve immediately.
