This is a favorite salad of mine that I make year-round but it’s especially delightful picnic fare.

It’s easy to make on the spur of the moment, goes with everything, and most of the ingredients can be kept on hand in the pantry for emergency situations. So while we wait for the tomatoes, cucumbers, and peppers to get bigger and riper, we can eat this salad and be happy about it.

To make it, I just throw all the ingredients, except the chickpeas and cheese, onto a big cutting board and chop away in a therapeutic, Zen-like manner. I’m sure you know what I mean.

A combination of iceberg and romaine lettuce is good or use my favorite Little Leaf red and green leaf lettuce — about three-quarters of a large container should do it. If you’re growing your own lettuce, any variety that is crispy and sturdy will work.

And if you’re tempted to take a shortcut and use bottled Italian dressing? Don’t. Do. It. As a matter of fact, you could make a vow right this minute to never buy store-bought salad dressing again.

You may be used to having several bottles of the stuff inside your refrigerator door but get rid of it all and you’ll be thrilled with the room you’ll have in those narrow compartments for specialty mustards, multiple jars of pickles and olives, maple syrup, and other goodies. I’m happy to provide you with all the healthy salad dressing recipes you’ll ever need, made with heart-healthy olive oil, vinegars or lemon juice and herbs.

This salad is addictive, so be careful. You’ll want to save room for Marge Standish’s fresh strawberry pie, the darling of my summer. I’ve probably made a couple hundred of these in my lifetime and prefer it over strawberry shortcake. It’s a bit more labor-intensive but well worth the effort.

Those precious strawberries, handpicked by you, I hope, on a gorgeous Maine summer morning will taste so delicious enrobed in their shiny sugar glaze. You may want to make two pies while you’re at it.

Now remember, real whipped cream only — no cheating. Make it and you will be hooked. Hooray for the strawberries.

Chopped Italian salad

1 (15 ounce) can chickpeas, rinsed and dried

1 small head iceberg lettuce, chopped

1 head romaine lettuce, chopped

4 ounces salami slices, cut into small strips

1/3 cup red onion, thinly sliced

8 ounces marinated artichoke hearts, halved

1/3 cup sundried tomatoes, sliced

1/3 cup jarred red peppers, chopped

1/3 cup banana peppers, chopped

1/4 cup basil leaves, julienned

1 1/2 cup mozzarella cheese, shredded

Marinate chickpeas in 1/3 of the dressing or at least one hour.

When ready to serve, toss lettuce, salami, red onion, artichoke hearts, sundried tomatoes, red peppers, banana peppers, basil, and mozzarella with the chick peas and the remaining 2/3 of the dressing in large salad bowl.

Serve with extra grated Parmesan and fresh ground black pepper. Yield: 4 servings

Dressing

1/2 cup olive oil

2-3 tablespoons red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

Salt and fresh ground black pepper to taste

1/4 cup Parmesan cheese, grated

Whisk together all dressing ingredients except Parmesan cheese in a bowl or simply shake in a covered jar. Taste and adjust seasonings then stir in the cheese. Yield: About 3/4 cup

Fresh Strawberry Pie

1 1/2 quarts strawberries, divided (see below)

1/2 cup water

1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon butter

1 baked and cooled 9-inch pie shell

1 pint whipping cream

1-2 tablespoons sugar, optional

Wash, hull and pat strawberries dry with paper towels. Arrange whole berries with their bottoms up in a pie shell. Depending on how large your pie pan is, you may not use them all. Reserve 1 1/2 cups berries for the glaze.

Slice or mash reserved berries and place in a medium saucepan with water, sugar, salt and cornstarch. Cook over medium heat, stirring until thickened. Add butter. Cool slightly and pour over berries in the pie shell. Chill for at least 3 hours in the refrigerator.

Whip cream and sweeten with sugar, if desired. Top each slice with whipped cream when ready to serve. Yield: 6 servings.

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at iwrite33@comcast.net or 207-504-0545.