This party salad was featured at our Summer Pizza and Oyster party with Feedfeed in Brooklyn, NY. Crisp romaine is tossed with a zesty tomato vinaigrette then topped with olives, pepperoncini, roasted red peppers, tomatoes, artichoke hearts, chickpeas and shaved Parmesan.

Ingredients

2 head romaine lettuce, ends removed, quartered and chopped
1/2 cup Parmesan cheese, shaved
1/2 cup pepperoncini peppers
1/2 cup roasted red peppers, sliced
1/2 can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt 28 oz sliced or quartered
1/4 cup olives, mix of black and green
1/4 cup garbanzo beans
1/2 cup artichokes, quartered
1/4 small red onion, thinly sliced
1/2 teaspoon dried oregano, more or less to taste
salt and freshly ground black pepper, to taste
Tomato Vinaigrette
1/4 cup reserved juice from tomaotes
2 tablespoons sherry vinegar
1 tablespoon shallot, minced
1 garlic clove, grated
1/2 cup olive oil
salt and freshly ground black pepper, to taste

Instructions

Step one

Arrange all of the salad ingredients on a large platter and season with salt, pepper and dried oregano to taste.

Step two

Add vinaigrette ingredients to a jar with a tight fitting lid and shake until emulsified. Drizzle the vinaigrette over the salad. Leftover vinaigrette can be stored in the fridge for up to 3 days.