Garabage Salad


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

No, this isn’t a remedy for cleaning out your refrigerator, but a supersized chopped antipasto salad that was first created in Chicago. Chunks of juicy iceberg lettuce, diced veggies, cubes of salty cheese, salami and pickled peppers are tossed in a red wine and oregano vinaigrette that’s galactically good.

Preparation: 20 Minutes


  • ½ iceberg lettuce
  • ¼ radicchio
  • 1 small red onion
  • 150 g ( oz) cherry tomatoes
  • 1 yellow capsicum (pepper)
  • 1 small celery heart
  • 5 radishes
  • 10 slices Italian salami
  • 90 g ( oz) asiago, gouda or provolone cheese
  • 2 slices sourdough bread, toasted
  • 10 pepperoncini (pickled Tuscan peppers)
  • 15 small basil leaves

Red wine vinaigrette

  • 50 ml ( fl oz) red wine vinegar
  • 1 teaspoon dried oregano
  • 60 ml (2 fl oz/¼ cup) sunflower oil
  • 3 teaspoons caster (superfine) sugar
  • 3 teaspoons dijon mustard
  • ½ garlic clove, crushed


To make the vinaigrette, put all of the ingredients into a glass jar with a fitted lid. Season with salt and freshly ground black pepper. Shake well and set aside.

Wash the lettuce and radicchio and discard the outer leaves. Coarsely chop the leaves. Finely chop the red onion. Halve the cherry tomatoes. Quarter the yellow capsicum, discard the seeds and membrane, and cut it into 1 cm (⅜ inch) pieces. Thinly slice the celery heart and radishes.

Cut the slices of salami into small strips. Cut the cheese into 1 cm (⅜ inch) cubes. Cut the sourdough toast into 1 cm (⅜ inch) cubes. Chop the pepperoncini into 1 cm (⅜ inch) slices.

Put all of the salad ingredients in a large bowl. Pour the dressing over and toss to coat. Serve immediately.