Ingredients
Scale
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/2 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon dried oregano
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 small head iceberg lettuce
- 1 head radicchio
- 1/2 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved or quartered
- 1 can (15 ounces) chickpeas, rinsed and drained
- 4 ounces fresh pearl mozzarella, drained
- 4 ounces provolone cheese, diced
- 5 pepperoncini, stemmed and sliced
- 1 teaspoon dried oregano, for garnish
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, shallot, garlic, oregano, salt, and black pepper. Set aside.
- Cut the iceberg lettuce in half, remove the core, and slice into strips. Repeat with radicchio.
- Thinly slice the red onion and halve or quarter the cherry tomatoes.
- Rinse and drain the chickpeas.
- In a large salad bowl, combine lettuce, radicchio, red onion, cherry tomatoes, and chickpeas.
- Add mozzarella, provolone, and sliced pepperoncini.
- Drizzle with lemon vinaigrette and toss gently to coat.
- Season with sea salt, black pepper, and additional oregano.
- Serve immediately and enjoy!
Notes
Customize with grilled chicken, salami, or toasted nuts for extra protein and crunch!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Italian chopped salad, healthy salad, fresh salad, quick meal