Oregano vinaiggrette with chopped salad- #vinaigretterecipe #saladrecipe #salads

Smash one clove of garlic.

Put the smashed garlic in a measuring cup.

Add 2 1/2 tablespoons of balsamic vinegar to the measuring cup.

Squeeze the juice of half a Meyer lemon into the measuring cup.

Rub 2 tablespoons of dry oregano between your hands and add it to the measuring cup.

Add 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground pepper to the measuring cup.

Grate another clove of garlic and add it to the measuring cup.

Whisk all the ingredients in the measuring cup.

Cover the mixture and let it sit for about 20 minutes to infuse the flavors.

Measure 1 1/2 cups of extra virgin olive oil.

Slowly add the olive oil to the vinegar mixture while whisking constantly to form an emulsion.

Taste the vinaigrette and adjust salt if necessary.

Optionally, transfer the vinaigrette to a jar and shake to emulsify.

Assemble the salad by putting a little bit of iceberg lettuce in a bowl.

Add unsalted chickpeas, thinly sliced red onion, halved cherry tomatoes, pieces of Jano salami, aged provolone cheese, and thinly sliced pepperoncini peppers to the bowl.

Shake the vinaigrette again and pour it into a small container for presentation.

Drizzle the vinaigrette over the assembled salad.

Garnish the salad with a little bit of oregano.

Equipment Needed

Spice Level: