A stunning salad shared by the talented Heather, who is a chef in the film business. She makes this salad for 150 people at a time, but I shrunk the recipe into a salad for 6! The roasting of the olives and chickpeas is what really gives this beautiful salad its winning textures. You can roast the olives and chickpeas the day before or in the morning, if you like.
2 cups kalamata olives, pitted
2 cups chickpeas, drained and rinsed
1 tbsp cumin
1 tsp harissa powder or paste
1 tsp coriander
1 tsp salt
1 head romaine lettuce, chopped
1 head iceberg lettuce, chopped
2 cups cherry tomatoes, halved
14 red onion, sliced thinly
1 container baby bocconcini
1.5 jar pickled pepperoncini peppers, sliced into rings
300 g calabrese salami, sliced thinly
Combine all dressing ingredients except olive oil in a food processor or in a bowl with a whisk.
Add oil in a steady stream until emulsified
Place kalamata olives on a parchmentcovered baking sheet and roast in a 300°F oven for 12 hours, until dried.
Toss chickpeas in cumin, harissa powder or paste, ground coriander and salt.
Place on parchment-covered baking sheet and roast in a 300°F oven for about 1 hour.
Place the romaine and iceberg lettuce in a large salad bowl.
Top with the cherry tomatoes, red onion, bocconcini, peppers and salami.
Sprinkle on the roasted olives and chickpeas.
Drizzle with the dressing and toss.