comment icon 30 more comments 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 there is, well, there is quite a bit of chopping involved. But just look at this pre-mixed salad masterpiece. Once you’re done chopping…. you’re DONE done. With the entire recipe. No stoves, no ovens, no pans. You toss your salad, grab a fizzy water, sit down, put feet up, and crunch to your heart’s delight. Are you in LA right now? Because I’m in suburban Minnesota but I’m pretty sure I’m in LA right now. This is the salad I could (will) eat all summer long. You can find Gaby’s cookbook here! (affiliate link)
Check Out Our Video For How To Make The LA Chop:
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*This recipe has been republished from the cookbook with permission from author and publisher.
One More Thing!
This recipe is part of our collection of fresh tomato recipes. Check it out! 4.6 from 13 reviews
Lemon Vinaigrette (recipe below) with 2 tablespoons dried oregano mixed in Kosher salt and freshly cracked black pepper 1 head iceberg lettuce 1 head radicchio 1⁄2 small red onion, thinly sliced 1 pint (300 g) heirloom cherry tomatoes, cut into quarters 1 (15-ounce/430 g) can chickpeas, rinsed and drained 8 ounces (225 g) fresh pearl mozzarella 4 ounces (115 g) provolone cheese, cut into medium dice 4 ounces (115 g) Genoa salami, cut into small cubes 5 pepperoncini (stems discarded), cut into thin slices 2 teaspoons chopped oregano for garnish
Lemon Vinaigrette:
Juice of 1 lemon 2 tablespoons red wine vinegar 2 cloves garlic, finely chopped 1 shallot, finely chopped 1⁄2 cup (120 ml) olive oil Kosher salt and freshly cracked black pepper
Dressing:
