Ingredients
For the salad:
3 cups romaine
3 cups iceberg lettuce
3x mini cucumbers, chopped
1 cup chickpeas, drained and rinsed
½ cup halved black olives
1 cup halved baby tomatoes
1/2 cup grated asiago cheese
12 slices genoa salami
½ cup chopped Pepperoncini
For the pita:
2x small pitas, torn into bite-sized pieces
2 tbsp olive oil
¼ tsp garlic powder
Pinch salt and pepper
For the dressing:
1/4 cup olive oil
3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp dried oregano
1 tsp salt
½ tsp pepper
Instructions
- Preheat the oven to 400F and tear up the pitas into small bite-sized pieces. Place on a small baking sheet, drizzle with 2 tbsp olive oil, garlic powder and a big pinch of salt and pepper. Bake for 6-8 mins or until golden brown. Set aside.
- Make the dressing by whisking together all of the dressing ingredients. Set aside.
- Add all of the chopped salad ingredients to a large salad bowl and then drizzle the dressing over top. Toss the salad to combine and right before serving add in the pita chips and toss. Serve immediately.
TIPS
- Serve this as a side salad for 4 people OR enjoy as a large salad for 2 people, topped with a favourite protein if desired!