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I could literally drink the dressing from this salad. It’s so rich and creamy. I also discovered a fun hack of mixing your dressings using a milk frother to make them extra creamy and fluffy without the mess of a blender. Ingredients 1 bag of Persian cucumbers 1 container of cherry tomatoes 1 bunch of parsley 1 container of mini mozzarella balls 1 container of calabrese or salami 1 shallot 1 can of chickpeas 1 can of white beans 1/2 a jar of sliced kalamata olives 1/2 a jar of sliced pepperoncinis 1 cup of grated parmesan cheese For the Dressing 2 cloves of grated garlic 1/4 cup red wine vinegar 1/4 cup olive oil 2 tbs dijon mustard 1 tsp sea salt 1 tsp Italian seasoning the juice of half a lemon Instructions Dice the cucumbers, slice your tomatoes in half, chop the parsley, finely mince your shallot, and thinly slice your calabrese. Add the cucumbers, tomatoes, parsley, shallot, and calabrese to a bowl. Add in the grated parmesan, mini mozzarella balls, sliced olives, and pepperoncini. Rinse and drain your chickpeas and white beans and add them to the bowl. 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. Pour the dressing over the top of the salad ingredients and toss aggressively. Enjoy! This keeps in the fridge well for about 4 days but I think it’s still good for about a week. It makes about 5 servings!@Nicole K. Modic

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