Duna's Summer Chopped Salad with Dips & Rye Bread

This is Duna’s bread and butter (literally). A smoky cheese dip and nutty pumpkin seed dip accompany rye bread and a deli-style summer chopped salad with all the fixings.

What You Get
Duna Liptauer Paprika Cheese Dip
Duna Pumpkin Seed Dip
Kantine rye bread
Cherry tomatoes
Sweet peppers
Spring onion
Deli-style marinated mushrooms
Diced Point Reyes Farmstead Toma cheese
Smoking Goose salami

You'll Need
Salt

Allergen Note: Contains milk, wheat.

Step 1: Remove the dips from the fridge to allow them to come to room temperature. Slice the loaf of rye, and toast in a toaster or under the broiler.
Step 2: Time to throw together the chopped salad! Wash and slice cherry tomatoes in half and chop the raw peppers into bite-sized pieces. Add both to a large bowl. Clean and slice the spring onion into thin rounds, and cut the pickled mushrooms in half (save the marinade!). Add both to the bowl with the tomatoes and peppers, and toss with the cheese, a splash of the leftover mushroom marinade, and a pinch of salt to taste.
Step 3: Peel off the outer casing of the salami and slice into thin rounds or half moons. Add to the salad right before serving.
Step 4: Serve the salad with the toasted rye and dips. Pair with a side green salad if desired!