Serves 10

Prep time 25 minutes

Ingredients

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

Directions

  1. In a large (4 to 4 1/2-qt.) glass mixing bowl or trifle bowl, whisk together the vinaigrette ingredients.  

  2. 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.

  3. Before transporting, sprinkle pita chips on top and recover tightly. Just before serving, carefully toss salad until vinaigrette is well distributed.

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