Serves 5
Directions
- 1Dice the cucumbers, slice your tomatoes in half, chop the parsley, finely mince your shallot, and thinly slice your calabrese.
- 2Add the cucumbers, tomatoes, parsley, shallot, and calabrese to a bowl.
- 3Add in the grated parmesan, mini mozzarella balls, sliced olives, and pepperoncini.
- 4Rinse and drain your chickpeas and white beans and add them to the bowl.
- 5In a large cup add the olive oil, red wine vinegar, garlic, lemon juice, mustard, sea salt, pepper, and Italian seasoning.
- 6Use a milk frother to blend until creamy.
- 7Pour the dressing over the top of the salad ingredients and toss aggressively.
- 8Enjoy!
Ingredients
- 1 bag Persian cucumbers
- 1 container cherry tomatoes
- 1 bunch parsley
- 1 container mini mozzarella balls
- 1 container calabrese or salami
- 1 shallot
- 1 can chickpeas
- 1 can white beans
- 0.5 jar sliced kalamata olives
- 0.5 jar sliced pepperoncinis
- 1 cup grated parmesan cheese
- 2 cloves grated garlic
- 0.25 cup red wine vinegar
- 0.25 cup olive oil
- 2 tbs dijon mustard
- 1 tsp sea salt
- 1 tsp Italian seasoning
- 0.5 juice of a lemon
Equipment
milk frotherbowllarge cup
Tips
- Use a milk frother to blend the dressing until creamy and fluffy without the mess of a blender.
- This salad keeps well in the fridge for about 4 days, but is still good for about a week.
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