© The Supper Club by Susie Cover, Weldon Owen, 2011
Loaded with a garden’s worth of vegetables—bell peppers, tomatoes, cucumbers, greens—and dressed with a bright lemon-oregano vinaigrette, this salad is a hearty meal-in-a-bowl. The addition of chickpeas gives it protein and fiber for more energy throughout the day, and a big dose of folate, a water-soluble B vitamin that helps build and maintain new cells. Serves 4–6
You'll Need:
- Lemon-Oregano Vinaigrette
- Grated zest of 3 lemons
- Juice of 4 lemons
- 1⁄3 cup (1 oz/30 g) dried oregano
- 2 tbsp Dijon mustard
- 1 heaping tbsp grated Parmesan cheese
- 2 tsp kosher salt
- 1⁄2 tsp freshly ground black pepper
- 1⁄2 cup (4 fl oz/125 ml) olive oil
- 4 cups (4 oz/125 g) loosely packed baby arugula
- 6 plum tomatoes, seeded and diced
- 2 red bell peppers, seeded and diced
- 1 English cucumber, seeded and diced
- 1 red onion, diced
- 1⁄2 lb (250 g) fresh mozzarella cheese, diced
- To make the vinaigrette, combine the lemon zest and juice, oregano, mustard, Parmesan, salt, pepper, and olive oil in a jar, cover tightly, and shake vigorously until emulsified. Alternatively, whisk together all of the ingredients in a bowl until emulsified. Taste and adjust the seasoning. Set aside. (The dressing can be made up to 1 week in advance and stored in a tightly covered jar in the refrigerator.)
- Place the arugula in a large serving bowl. In a second large bowl, combine the tomatoes, bell peppers, cucumber, onion, and mozzarella and toss gently to mix. Pour about 3⁄4 cup (6 fl oz/180 ml) of the vinaigrette over the vegetable mixture and toss gently again to coat thoroughly. Taste and add a little more vinaigrette, if needed.
- Add the vegetable mixture to the serving bowl with the arugula, toss gently to combine, and serve.
From The Supper Club by Susie Cover, Weldon Owen, 2011
From The Supper Club by Susie Cover, Weldon Owen, 2011
