It wasn't hard finding inspiration for a picnic at Lisa's place. I could see myself spreading out on a blanket under a shady tree to unpack a basket filled with everything from Oven Roasted Tomato and Goat Cheese Tarts to French Cheese Straws (alongside some fruit and other nibbles) to a Grilled Egg and Olive Sandwich. Oh, and of course a good bottle of wine to accompany everything, and these perfect little Apricot, Blueberry and Cardamom Hand Pies to finish things off.
Ultimately, I decided on a salad. A beautiful chopped salad that Lisa adapted from The Mozza Cookbook. I mean, what's better than a good salad on a picnic? This one is packed with slivers of salami, provolone, and red onions...bright cherry tomatoes...tangy banana peppers...as well as chickpeas and lettuce. It was supposed to have radicchio in it, but oddly enough, I couldn't find any. I don't think that's ever happened before. But, I will definitely be making it often and including radicchio in the mix (so pretty, so tasty).
For a picnic, I recommend making the vinaigrette the day before and stashing the jar in the fridge. Day of, just line the salad ingredients up next to each other in a large, packable container with a lid. Slide the container into the picnic basket, with the jar of vinaigrette alongside it. When you're ready to eat, simply open the container, drizzle the vinaigrette over the ingredients, then put the lid back on and shake to combine (or just toss everything together with a couple of forks).
(Almost) Nancy's Chopped Salad w/ Oregano Vinaigrette
This chopped salad recipe features ingredients like salami, provolone, and chickpeas, plus a bold oregano vinaigrette.
Prep Time: 15 minutes
Keywords: entree salad nut-free soy-free sugar-free chickpeas cheese salami lettuce
Ingredients (serves 2 as entree or 4 as side)
- 3/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons dried oregano
- 1 tablespoon fresh lemon juice
- 1 clove garlic, grated or minced
- 1⁄4 teaspoon sea salt
- 1⁄8 teaspoon freshly ground black pepper
- half of a small red onion, julienned
- 1 small head iceberg lettuce, cored and cut into 1/4-inch strips
- 1 small head radicchio, cored and cut into 1/4-inch strips
- 1 pint grape tomatoes, halved and seasoned with a pinch of salt and pepper
- 1 (15.5 ounce) can garbanzo beans, drained and rinsed (~1 1⁄2 cups)
- 4 ounces provolone cheese, cut into 1⁄4-inch strips
- 4 ounces salami, cut into 1⁄4-inch strips
- 1/4 cup sliced banana peppers
- 1/2 cup oregano vinaigrette, or to taste
- sea salt
- freshly ground black pepper
Instructionsmaking the the oregano vinaigrette:
Combine all of the ingredients for the vinaigrette in a small jar with a lid. Shake vigorously until well-combined. Let sit for 5 minutes to marinate the oregano. Shake again before using. Can be stored in the refrigerator for up to 3 days; bring to room temperature before using.
Arrange all of the ingredients (except vinaigrette) in parallel rows in a large serving bowl. Drizzle with vinaigrette and toss everything together just before serving; taste and adjust seasoning as needed.
I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer than there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?
Today is reveal day, and this month's theme is: PICNIC FOOD. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!
- (Almost) Nancy's Chopped Salad w/ Oregano Vinaigrette by Heather from All Roads Lead to the Kitchen
- Apple Chips by Lauren from Sew You Think You Can Cook
- Barbecue Chicken Salad w/ Smoky Barbecue Vinaigrette by Kate from Kate's Kitchen
- California Quinoa Greek Salad by Christiane from Taking on Magazines
- Carrot Cake Cookies by Kathy from Bakeaway with Me
- Chicken Salad w/ Peanut Dressing by Azmina from Lawyer Loves Lunch
- Chicken Waldorf Salad by Aly from Cooking in Stilettos
- Duck with Pear Wraps + Limeade with Chia Seeds by Kelli from Kelli's Kitchen
- Fried Apple Pies by Liz from That Skinny Chick Can Bake
- Green Bean & Corn Salad by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Loaded Baked Potato Salad by Lea Ann from Cooking on the Ranch
- Minty Cardinal Punch by Christy from Confessions of a Culinary Diva
- Mushroom Parmesan Muffins by Kate from Kate's Kitchen
- Oatmeal Peanut Butter Date Cookies by Rebekah from Making Miracles
- Olive Sables by Lisa from Authentic Suburban Gourmet
- Puff Pastry Antipasto Squares by Anna from annaDishes
- Smoky Pimento Cheese Spread by Debra from Eliot's Eats
- Sweet and Spicy Barbecue Baked Beans + Chickenburger Roll-in-a-Basket by Kathy from A Spoonful of Thyme
- Thomas Keller's Chocolate Chip Cookies by Kim from Liv Life
- Tuscan Bean Salad by Stacy from Food Lust People Love
- Watermelon Feta Salad by Jean from Lemons and Anchovies
- White Bean, Bacon and Rosemary Salad by Wendy from A Day in the Life on the Farm