Categories: Salad
Ingredients
- 1/4 cup olive oil
- 3 tbsp. red wine vinegar
- 1/2 tsp dried oregano
- 1/2 tsp ground pepper
- 6 cups torn escarole
- 2 cups torn radicchio
- 1 pint cherry tomatoes, halved
- 15 oz. can chickpeas, rinsed
- 1/2 cucumber, halved and sliced
- 1 cup slivered fennel
- 3/4 cup diced fresh mozzarella (4 oz.)
- 1/2 cup chopped marinated artichoke hearts
- 1/2 cup sliced pepperoncini
- 1/2 cup halved and sliced radishes
- 1/2 cup sliced salami
- 1/4 cup sliced ripe black olives
Directions
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Whisk oil, vinegar, oregano, and pepper in a large bowl. Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichokes, pepperoncini, radishes, salami and olives. Toss to coat.