Antipasto Salad with Pepperoncini Vinaigrette

• 1/4 cup olive oil
• 3 pepperoncini, finely chopped (about 1 Tbs.)
• 3 cloves garlic, minced (about 1 Tbs.)
• 1 tsp. dried oregano
• 1/4 cup red wine vinegar
• 8 cups mesclun or mixed salad greens (about 7 oz.)
• 13 cup thinly sliced red onion
• 1 1/2 cups cherry tomatoes, halved 1 cup canned chickpeas, rinsed and drained
• 3 oz. provolone cheese, cubed (about 3/4 cup)

1. To make Pepperoncini Vinaigrette:
2. Heat oil in small skillet over medium-low heat.
3. Add pepperoncini and garlic, and saute 2 minutes.
4. Stir in oregano, and transfer mixture to bowl.
5. Cool.
6. Whisk in vinegar, and season with salt and pepper.
7. To make Salad:
8. Toss mesclun and onion in large bowl with enough vinaigrette to coat.
9. Season with salt and pepper.
10. Divide greens among bowls.
11. Sprinkle tomatoes, chickpeas and cheese over salads, and serve.

olive oil, pepperoncini, garlic, oregano, red wine vinegar, red onion, cherry tomatoes, provolone cheese

Taken from www.vegetariantimes.com/recipe/antipasto-salad-with-pepperoncini-vinaigrette/ (may not work)