Pizzeria Salad in a Jar
Serves 1
Ingredients
- Special equipment: 32oz mason jar or canning jar with lid
- ¾ Cup canned chickpeas, rinsed
- 2/3 Cup giardiniera pickles, chopped
- 1/3 Cup (1½ oz.) Provolone cheese, cut into ½-in. cubes
- 1/3 Cup (1½ oz.) sliced salami, cut into ½-in. pieces
- 2 Tbsp Dried Italian Oregano Vinaigrette (recipe below)
- Flaky sea salt and freshly ground black pepper
- 2 Cups baby arugula
- Dried Italian Oregano Vinaigrette Ingredients:
- 1 Cup olive oil
- 1/3 Cup red wine vinegar
- 2 Tsp dried oregano
- 2 Tsp kosher salt
- 2 Tsp freshly ground black pepper
Shopping List
- Canned Chickpeas
- Giardiniera Pickles
- Provolone Cheese
- Sliced Salami
- Baby Arugula
- Red Wine Vinegar
- Dried Oregano
Instructions
- Mix everything except the arugula and transfer to a 32oz mason or canning jar. Top with the arugula and keep upright until serving.
- Dried Italian Oregano Vinaigrette:
- Whisk the oil, vinegar, oregano, salt, and pepper in a medium bowl until completely smooth and combined. Refrigerate the dressing in an airtight container for up to 1 month.