Ingredients
Lemon Vinaigrette
- 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
Salad
- 1 small head iceberg lettuce
- 1 head radicchio
- 1/2 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved or quartered
- 1 can chickpeas, rinsed and drained (about 15 ounces)
- 4 ounces fresh pearl mozzarella, drained
- 4 ounces provolone cheese, diced
- 5 pepperoncini, stemmed and sliced
- 1 teaspoon oregano, for garnish
- Sea salt and freshly ground black pepper, to taste
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, finely chopped shallot, garlic, dried oregano, sea salt, and freshly ground black pepper until emulsified. Set aside to allow flavors to meld.
- Prepare the lettuce and radicchio: Cut the iceberg lettuce in half through the core, remove the core, then slice the lettuce lengthwise into 1/4-inch wide strips. Repeat the same process with the radicchio to ensure uniform bite-sized pieces.
- Assemble the salad: In a large bowl, combine the chopped iceberg lettuce, radicchio, thinly sliced red onion, halved or quartered cherry tomatoes, rinsed chickpeas, pearl mozzarella, diced provolone, and sliced pepperoncini. Gently drizzle the prepared lemon vinaigrette over the salad and toss everything carefully to coat evenly.
- Season and garnish: Taste the salad and season with additional sea salt and freshly ground black pepper as needed. Sprinkle the salad with extra oregano as a final touch before serving.
Notes
- Make the dressing ahead to let flavors develop; refrigerate if making early.
- For a spicier kick, add more pepperoncini or a pinch of red pepper flakes.
- Serve immediately after tossing to keep the greens crisp.
- Substitute provolone with mozzarella or fontina for a different cheese profile.
- Chickpeas add protein making this salad more filling as a light meal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
