As the weather heats up, all we'll be wanting to munch on is salads. But, a bland piece of kale does not a meal make. That's why we're so glad LEAFtv and Valleybrink Road teamed up to teach us how to make an epic Italian chopped salad. Full of all the good stuff, like provolone cheese, salami, and peperoncinis, this salad will definitely curb your hunger. Bonus: it's easy to make in large quantities for effortless entertaining. Ingredients: - 1 small head iceberg lettuce (halved, cored & thinly sliced) - 1/2 small red onion, thinly sliced - 1 medium radicchio (halved, cored & thinly sliced) - 1 pint cherry tomatoes, halved - 1 can garbanzo beans, drained & rinsed - 5 peperoncini stems, cut & thinly sliced - 4 oz provolone cheese, cut into 1/4" thick strips - 4 oz salami, cut into 1/4" thick strips For Oregano Vinaigrette: - 2 1/2 tbsp red wine vinegar - 2 garlic gloves, minced - 2 tbsp dried oregano - 1 tbsp fresh lemon juice - 1/2 tsp sea salt - 1/8 tsp freshly ground black pepper - 1 cup extra virgin olive oil For the full instructions or more recipes visit LEAFtvor Valleybrink Road.