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Mediterranean
About this recipe
Is it true Mediterraneans do it better? Of course it is.
(P.S. It's olive oil to coat and vinegar to taste, usually in a ratio of 2 oil to 1 vinegar.)
Instructions
Into a bowl, put:
- 1 (19 oz.) can chickpeas (drained and rinsed),
- 4 cups largely diced tomatoes,
- 2 cups marinated artichokes (or use a 14 oz. can),
- 1 cup dry black oilives,
- 1 cup baby bocconcini cheese,
- 1 cup white or purple onion (thinly sliced).
Add:
- olive oil to coat,
- ½ tsp. basil, ½ tsp. salt, and ½ tsp. black pepper.
Toss and add:
- red wine or balsamic vinegar.
Toss again, taste, and add more vinegar if needed. Keep adding, tossing, and tasting until you got it right. Cover in refrigerator before serving. Done!
Notes
- This salad doesn’t keep well (because of the tomatoes) so you’ll have to eat it all today.
-
Make this “alla Marino” by substituting sun-dried tomatoes in place of real, exchanging the bocconcini cheese for Asiago, and adding small cubes of good Italian salami. Then for crunch, add diced celery or fennel.