All the crisp, juicy, colorful ingredients are layered then tossed with a zingy red wine-oregano vinaigrette, to make this salad the hit of your next potluck. Creating the vinaigrette in the bowl as the first layer serves to mellow the red onion and won’t make other layers soggy. Since the dressing is already in the bowl, this dish is easy to carry in with fewer containers to remember to bring home.
Vinaigrette:
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp. Dijon mustard
2 tsp. dried oregano
1 garlic clove, minced
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Salad:
1 medium red onion, halved lengthwise and thinly sliced
1 green, red, orange or yellow bell pepper, cut into 1/2-inch pieces
1 can (15.5 oz.) Del Monte® Summer Crisp® Shoepeg Corn, drained
2 cups diced tomatoes or halved cherry tomatoes
1 English cucumber, quartered lengthwise, then cut into 1/2-inch pieces
1 can (15 oz.) chickpeas, rinsed and drained
8 oz. feta cheese, crumbled or cut into 1/2-inch dice
4 cups chopped romaine lettuce
1 1/2 cups lightly crushed pita chips
In a large (4 to 4 1/2-qt.) glass mixing bowl or trifle bowl, whisk together the vinaigrette ingredients.
To assemble the salad, layer the onion evenly over the vinaigrette, followed by the bell pepper, corn, tomatoes, cucumber, chickpeas, cheese and lettuce. Cover tightly with plastic wrap and refrigerate up to 12 hours.
Before transporting, sprinkle pita chips on top and recover tightly. Just before serving, carefully toss salad until vinaigrette is well distributed.