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While I was off work for summer vacation, I hosted the work ladies for lunch.  I spent weeks sifting through recipes trying to find just the right ones.  I knew what I wanted, but the menu had not fully solidified in my mind.

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I wanted something like my mother’s antipasto, but wanted it in the form of a salad.  Needed something hearty, but light enough for lunch.  I finally found what I was looking for in the Leon Salad.  I found this on the Saveur website.  I’ve posted their recipe with my changes in parens.

8 tbsp. extra-virgin olive oil (reduce!)
4 tbsp. red wine vinegar
1/2 tsp. dried thyme (I used fresh and probably tripled)
1/2 tsp. dried oregano (I used fresh and probably tripled)
1/4 tsp. dried mustard
1/4 tsp. crushed red chile flakes (added 1t, more would be even better)
1 clove garlic, smashed and minced into a paste (could use way more)
1 12-oz. can chickpeas, drained
6 oz.(-ish) sliced provolone, cut into 1/4″ strips
6 oz. (-ish) baby mozzarella balls, drained and quartered
6 oz. salami, thinly sliced, then cut into strips
1/2 red onion, thinly sliced
1 cup fresh basil leaves, chiffonade
1/4 cup loosely packed flat-leaf parsley (oops-forgot, would have used more)
1/4 cup loosely packed mint leaves (omitted)
Kosher salt and freshly ground black pepper, to taste (omitted black pepper)
I added juice of 1/2 lemon to cut some of the oil.

In a large bowl, whisk together oil, vinegar, thyme, oregano, mustard, chile flakes, and half the basil, and garlic. Stir in chickpeas, provolone, mozzarella, salami, and onions; cover. Let marinate at room temperature for 1 hour.

Just before serving, I added the other half of fresh basil and would have added the parley if I had remembered it was in the fridge.  I served over arugula that had been tossed with a little fresh lemon juice.

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This got raves reviews.  I’ll agree, it was pretty tasty.  Enjoy

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