Giardiniera is truly the perfect condiment. What's not to love about a condiment that is typically used to top off hot italian beef sandwiches. It not only adds a spicy kick, but great texture. Although it's more commonly used in sandwiches, I have been using it on a lot of my salads and recently created one that might just be my new favorite. Let's just call this the modern day Greek salad topped with roasted tomatoes.
What you'll need:
- 2 cups of arugala, spinach or your favorite lettuce mix
- 1 tomato sliced in quarters
- 1 cup of diced cooked chicken breast
- 2 tbsp greek seasoning (I use McCormicks)
- 1/4 cup diced cucumber
- Sliced green pepper
- 4 Pre-made stuffed grape leaves cut in half (I use Cedar's which can be found at Whole Foods)
- 1/4 garbanzo beans
- 1 tbsp of giardinera (if you can't find it at a local store sliced banana peppers will do the trick)
- Olive oil
- 2 tbsp white wine vinegar
- (Optional): Feta cheese crumbles
- Place sliced tomatoes on a roasting pan and evenly coat with olive oil. Season evenly with 1 tbsp of the greek season and salt (if needed). Roast in oven at 375 degrees for 20 minutes.
- To make the dressing, in a small bowl add 1 tbsp of olive oil, white wine vinegar, remaining greek seasoning and pinch of salt. Whisk with a fork and set aside.
- In a large bowl mix arugala, chicken, green pepper, cucumber, garbanzo beans, stuffed grape leaves and giardinera (include cheese if you want to use it).
- Top with dressing and toss until coated evenly. Place roasted tomato slices on top of salad and serve.