Ingredients:
For the Salad
- 2 cups arugula
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 cup chopped parsley
- 1 cup basil, chopped
- 1 cup chopped roasted red pepper
- 1 cup artichokes, chopped
- 1 cup cherry tomatoes, chopped
- 200 grams sliced smoked turkey meat, chopped
- 1 cup salami, sliced
- 18 bocconcini mozzarella balls
- 1 can chickpeas, drained and rinsed
- 1 can white beans, drained and rinsed
For the Dressing
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 tbsp mustard
- 1 tsp oregano
- 1 tsp black pepper
- salt to taste
Instructions:
- In a large bowl, combine all salad ingredients.
- In a jar or small bowl, whisk together the dressing ingredients until well emulsified.
- Pour dressing over the salad and toss until everything is well coated.
- Let sit for 30 minutes if time allows, or serve immediately.
- Store leftovers in an airtight container in the fridge for up to 4 days.