Prep the vegetables and salami

• Dice the cucumbers, halve the cherry tomatoes and chop the parsley.
• Finely mince the shallot and thinly slice the calabrese.

Build the salad

• Add the cucumbers, tomatoes, parsley, shallot and calabrese to a large bowl.
• Add the grated parmesan, mini mozzarella balls, sliced olives and pepperoncini.
• Rinse and drain the chickpeas and white beans, then add them to the bowl.

Make the creamy dressing

• In a large cup, combine the olive oil, red wine vinegar, grated garlic, lemon juice, Dijon mustard, sea salt and Italian seasoning.
• Blend with a milk frother until creamy and fluffy.

Toss and serve

• Pour the dressing over the salad ingredients and toss aggressively until everything is well coated.
• Serve right away or refrigerate; it keeps well for about 4 days, up to a week.