Store owner Anne has been known to eat the leftovers of this salad for breakfast. It's that good. This traditional Italian chopped salad is chock full of zingy perfection. From Sherry Vinegar to Lemony Olive Oil, this salad packs in flavor. It's also a willing canvas. Add in artichoke hearts, steamed asparagus, boiled shrimp...the list goes on. 
For the Dressing:
1/4 cup Sherry Vinegar
2 Tbl Italian Seasoning Blend, crushed in a mortar & pestle
2 Tbl brine from pepperoncini jar
1/2 tsp dried mustard
Juice of a lemon
2 garlic cloves, minced
2 kalamata olives, minced
2 Tbl grated Parmesan cheese
Several grinds freshly ground black pepper
1/4 tsp salt
1 cup Lemon Basil Extra Virgin Olive Oil
Directions for the Dressing:
Combine all ingredients up through the Lemon Basil Extra Virgin Olive Oil, and let sit for 10 mins. Drizzle in the oil in a slow stream while whisking continually. Allow to sit for 5 mins before tasting. Taste and adjust with more salt, pepper and/or lemon juice. Refrigerate and use within 1 week.
Ingredients for the Salad:
6 cups sliced sliced lettuce (we like a combo of romaine and Bibb)
1 cup halved cherry tomatoes
1 cup quartered cucumber slices
1/2 small red onion, slivered
1 can garbanzo beans, drained
1/4 cup slivered salami slices
1/4 cup Kalamata olives, rough chopped
6 Pepperoncini, stemmed and sliced
1/3 cup grated or shaved parmesan cheese
Directions for the Salad:
In a large bowl, gently combine all ingredients. Drizzle in half of the dressing and combine to distribute. Add the remaining dressing and combine. Add the parmesan cheese and refrigerate the salad for at least 15 minutes. Even better the next day.