Oh my, this is such a delicious and easy recipe that makes a great dinner out of summer’s fresh
bounty. This recipe could be easily converted to a vegetarian salad. I’ve not had any success growing tomatoes in Arkansas this year, but the garden herbs are bursting forth. It’s wonderful on hot summer nights to not turn on an oven!
3 slices artisan bread (I used an herb provence bread. Ciabatta would also work well.)
1 can chickpeas drained and rinsed
4 slices genoa salami
1 large tomato
1 large cucumber
2 tablespoons fresh parmesan, grated
1/4 cup flat Italian parshley, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh lemon basil
1/4 cup virgin cold-pressed olive oil (I used lemon infused)
Juice of 1 lemon
1/2 teaspoon lemon zest
1 clove garlic, grated
1/2 teaspoon sea salt (or to taste)
Toast bread slices until lightly browned. Allow to cool, then dice into size of large croutons.
Mix dressing ingredients and allow to meld while preparing the other ingredients.
Prepare the vegetagles by slicing and dicing the tomato (1/2 inch cubes)
Peel (if desired) and dice the cucumber.
Slice the salami into 1/2 inch by 1 inch strips.
In a large bowl, place the croutons, vegetables, chickpeas, parmesan and fresh herbs.
Pour the dressing over the salad, stir. If necessary, add a small amount of additional olive oil and lemon juice.
Allow to sit for 30 minutes, then serve and enjoy. An entire meal in one dish!
Lookout Point Lakeside Inn
Proud to be the Arkansas Broad