If you haven't be to Coppa Osteria in Rice Village, you are not living. We may or may not eat here once per week!
One of my favorite things on their menu is their chopped salad with all things pepperoni, chickpeas, and more. I decided one day, I would just make a big batch and take it for lunch during the week and OMG can you have gratitude for a salad, because I say YES!
- Romain lettuce/ or your fave lettuce option
- Boar's Head Hard Salami, diced
- Board's Head Sandwich pepperoni, diced
- 1 can chickpeas, drained and rinsed
- 1/4 cup kalamata olives
- 1/4 cup pepperoncinis, diced
- 2 stalks celery, chopped
- 1/4 cup olive oil
- 2 tbs red wine vinegar
- 1 clove garlic, minced
- 2 tsp dijon mustard
- 2 tsp oregano
- 2 tsp parsley
- salt and pepper
In a large bowl mix sandwich meat, lettuce, chickpeas, olives, pepeproncinis, and celery together.
In another small bowl whisk together dressing ingredients: olive oil, vinegar, garlic, mustard, spices and salt and pepper. To batch recipe this keep dressing in a separate container.
Mix to enjoy. I topped with Violife Mozzerella shreds!