Chopped salad

My husband loves this version of chopped salad. I think the ingredient that puts it over the top is the perky, thinly sliced pepperoncini. If I serve it as a main course, I add a halved, hard-cooked egg to each serving. Yield: 4large servings or 6-8side dish servings

INGREDIENTS

Dressing: 1⁄3 cup red wine vinegar 1 small garlic clove (minced) 1 teaspoon dried oregano 1tablespoon Dijon mustard 11⁄2 cups extra-virgin olive oil Salt and freshly ground black pepper to taste Salad: 2 cups baby arugula (if small enough, no need to chop) 5cups bite-size chopped hearts of romaine lettuce 1 cup shredded red cabbage 1⁄4 cup thinly sliced red onion, see cook’s notes 1⁄3 cup thinly sliced pepperoncini, see cook’s notes 8 thin slices cheese, such as provolone, Jack or white cheddar, cut into large dice

Optional: 10thin slices soppressata salami, cut into large dice Optional: 10 pitted Castelvetrano green olives 2cups canned garbanzo beans, drained Cook’s notes: Taste the red onion. If it is fiery, place the slices in a small bowl with some of the dressing and allow to marinate for about 20 minutes. For the pepperoncini, look for the jar that has them already sliced to save time.

DIRECTIONS

1: Whisk dressing ingredients together in small bowl. Taste and adjust seasoning as needed. 2: In large bowl, combine remaining ingredients. Stir dressing and add just enough to lightly coat the ingredients. Toss and taste. Adjust seasoning if needed. Refrigerate leftover dressing in an airtight container.