Ingredients

garlic bread

• 2 small baguettes, sliced in half lengthwise

• 4 to 6 garlic cloves, finely minced

• 6 tablespoons salted butter

chopped salad

• ½ head iceberg lettuce, thinly sliced

• ½ red onion, thinly sliced

• 1 can chickpeas, drained and rinsed

• 2 ounces salami, chopped

• 1 cup cherry tomatoes, chopped

• 1 cup sliced radicchio

• ½ cup mild banana peppers

• ¼ cup chopped roasted red peppers

• 4 ounces fresh mozzarella pearls

• 2 ounces smoked provolone cheese, diced

zesty vinaigrette

• 2 tablespoons red wine vinegar

• 2 garlic cloves, minced

• ½ tablespoon dijon mustard

• ½ tablespoon honey

• ½ tablespoon dried oregano

• ½ teaspoon kosher salt

• ½ teaspoon fresh ground black pepper

• ¼ cup olive oil

The Sandwich of the Summer: Italian Chopped Salad with Grilled Garlic Baguettes

Instructions

1. Mash the garlic into the butter with a fork. You can make this fancier by adding in fresh or dried herbs if you’d like! You can also add another pinch of salt if desired.

2. Combine the lettuce, onion, chickpeas, salami, tomatoes, radicchio, peppers and cheese in a large bowl.

3. In a measuring cup, make the dressing. Whisk together the vinegar, garlic, dijon, honey, oregano, salt and pepper until combined. Stream in the olive oil while whisking until emulsified. Drizzle 1 to 2 tablespoons of the dressing over the salad and toss well. At this point, you can refrigerate for 15 to 30 minutes until you’re ready to use them, or use them right away!

4. Heat the grill to the highest setting. Spread the garlic butter on the cut sides of the baguette. Once the grill is hot, place the baguette butter-side down on the grill for 2 minutes. Flip and grill for another 2 to 3 minutes until toasted and golden.

5. Serve the marinated salad on top of the warm garlic bread. Drizzle on more dressing as desired.