The Chopped Salad

I love this salad for a few reasons. One is the fact that the ingredients are easy to use to recreate a sandwich or other parts of a dish. Another is that the ingredients are hearty enough to not get soggy. And of course, this salad is just really good!

For the Salad:

• 1 head romaine lettuce, chopped

• ½ head radicchio, chopped

• 1 cup cherry tomatoes, halved

• ½ cup cucumber, diced

• ½ cup red bell pepper, diced

• ¼ cup red onion, finely chopped

• ½ cup black or green olives, sliced

• ½ cup chickpeas (garbanzo beans), drained & rinsed

• ¼ cup pepperoncini, sliced (optional, for a tangy kick)

• ½ cup mozzarella pearls or shredded mozzarella

• ¼ cup salami, diced (optional, for a meaty touch)

• ¼ cup Parmesan cheese, grated

• For the Dressing:

  • ¼ cup extra virgin olive oil

  • 2 tbsp red wine vinegar

  • 1 tsp Dijon mustard

  • 1 clove garlic, minced

  • ½ tsp dried oregano

  • ½ tsp dried basil

  • ¼ tsp red pepper flakes (optional)

  • Salt & black pepper to taste

Instructions:

1. Prepare the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, red pepper flakes, salt, and black pepper in a small bowl or jar. Taste and adjust seasoning as needed. Set aside.

2. In a large bowl, combine chopped romaine, radicchio, tomatoes, cucumber, bell pepper, red onion, olives, chickpeas, and pepperoncini. Add mozzarella, salami (if using), and grated Parmesan.

3. Drizzle the dressing over the salad and toss well to coat all ingredients evenly.

4. Serve immediately and enjoy as a side salad or add grilled chicken, shrimp, or tofu for a complete meal.