This is one of those times when the flavors, colors, and textures of summer come together in a huge, crunchy rainbow salad. And for one meal, life just feels right.
It’s healthy-ish but not too healthy, like all the best salads. We’ve got fresh tomatoes and lettuce and radicchio setting the stage, but salami and chickpeas and two types of cheese filling it out into something of a hungry person’s lunch dream, and super thin slices of red onion, pepperoncini, and a punchy lemon vinaigrette zipping it all together at the end.
It has a name: The LA Chop.
Hey, I’m not the LA expert here, but California queen Gaby is. This is a recipe from Gaby’s latest book (affiliate link) which is now owned by several people on our team and has already been heavily earmarked by me – especially the salad chapter.
Being that this is a chopped salad…