This Italian broccoli salad is loaded with your favorite Italian hero fillings, like salami, ham, pepperoncini, mozzarella, and provolone. A flavorful make-ahead lunch!
Ingredients
- 1/2 small red onion, sliced thin
- 1 pound broccoli florets, chopped into small bite-sized pieces (8 cups)
- 1 cup cherry tomatoes, quartered
- 15- ounce can chickpeas, drained and rinsed
- 3 ounces fresh mozzarella, diced or torn
- 3 ounces reduced-fat provolone, diced
- 3 ounces genoa salami, diced
- 3 ounces lean deli ham, diced
- 3 ounces deli turkey, diced
- ½ cup sliced pepperoncini, plus 2 tablespoons of brine
- 1/4 cup extra virgin olive oil, plus 2 teaspoons
- 1/4 cup red wine vinegar*
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 4 teaspoon freshly ground black pepper
Directions
- In a large bowl add the onions, 1/4 cup of the olive oil, vinegar, salt, oregano, black pepper, and stir.
- Add the chickpeas and let them sit while you prepare everything else; this will help soften the raw flavor of the onions.
- Toss in the the broccoli, cherry tomatoes, cheeses, salami, turkey, ham, pepperoncini and the brine.
- Stir to combine and add the remaining olive oil and serve right away or keep refrigerated for up to 4 days.
