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Ingredients
5 servings

1 bagPersian cucumbers

1 containercherry tomatoes

1 bunchparsley

1 containermini mozzarella balls

1 containercalabrese
or salami

1shallot

1can of chickpeas

1can of white beans

0.5 jarsliced kalamata olives

0.5 jarpepperoncinis
sliced

1 cupgrated parmesan cheese

2 clovesgarlic
grated

¼ cupred wine vinegar

¼ cupolive oil

2 tosdijon mustard

1 tspsea salt

1 tspitalian seasoning

0.5the juice of lemon
Instructions
Step 1
Dice the cucumbers, slice your tomatoes in half, chop the parsley, finely mince your shallot, and thinly slice your calabrese.
Step 2
Add the cucumbers, tomatoes, parsley, shallot, and calabrese to a bowl.
Step 3
Add in the grated parmesan, mini mozzarella balls, sliced olives, and pepperoncini.
Step 4
Rinse and drain your chickpeas and white beans and add them to the bowl.
Step 5
In a large cup add the olive oil, red wine vinegar, garlic, lemon juice, mustard, sea salt, pepper, and Italian seasoning. Use a milk frother to blend until creamy.
Step 6
Pour the dressing over the top of the salad ingredients and toss aggressively.
Step 7
Enjoy! This keeps in the fridge well for about 4 days but I think it's still good for about a week.
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