Ingredients
Salad Ingredients
- 1 large head romaine lettuce, chopped (about 6 cups)
- 1 cup halved cherry tomatoes
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 Persian cucumbers, diced
- ½ cup sliced pepperoncini
- ½ cup chopped artichoke hearts (marinated or canned)
- ½ cup sliced green olives
- 8 ounces fresh mozzarella cheese, diced
- ¼ small red onion, chopped
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Dressing Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, add the chopped romaine lettuce, halved cherry tomatoes, rinsed and drained chickpeas, diced Persian cucumbers, sliced pepperoncini, chopped artichoke hearts, sliced green olives, diced fresh mozzarella cheese, chopped red onion, grated Parmesan cheese, and chopped fresh basil. Gently toss to mix all the ingredients evenly.
- Prepare the Dressing: In a small jar or bowl, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk or shake vigorously until the dressing is well emulsified and fully combined.
- Toss Salad with Dressing: Just before serving, pour the prepared dressing over the salad mixture. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
Notes
- For best texture, prepare the salad and dressing separately and combine just before serving to keep the lettuce crisp.
- You can substitute fresh mozzarella with feta cheese for a tangier flavor.
- Add protein such as grilled chicken or tuna to make it a full meal.
- Use fresh herbs if available, such as oregano or basil, to enhance flavor.
- Adjust salt and pepper to taste depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
