Hungarian Chopped Salad

• 1/2 pound paprika salami (see Note), dry chorizo or Calabrese salami, halved lengthwise and thinly sliced crosswise
• 1/2 pound Havarti cheese, cut into 1/2-inch dice
• 2 cups white mushrooms, sliced 1/4 inch thick
• 2 Persian cucumbers, sliced 1/4 inch thick
• 2 medium tomatoes, cut into 1/2-inch dice, or 1 1/2 cups halved cherry tomatoes
• 2 Hungarian wax peppers, thinly sliced
• 4 scallions, white and light green parts only, chopped
• 1/2 small red onion, finely diced
• 2 tablespoons red wine vinegar
• 2 tablespoons finely chopped cilantro
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon brown sugar
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. In a large bowl, combine all of the salad ingredients and toss well.
2. Cover the salad and refrigerate for at least 1 hour, tossing every 15 minutes.
3. Season the salad with additional salt and black pepper and serve at room temperature.

paprika, cheese, white mushrooms, cucumbers, tomatoes, wax peppers, scallions, red onion, red wine vinegar, cilantro, sweet hungarian paprika, brown sugar, garlic, kosher salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/hungarian-chopped-salad (may not work)