Chopped Salad

By Rachel Cooks

Ingredients

1 head iceberg lettuce, chopped into bite-sized pieces
2 cups chopped radicchio ((about ½ small head))
1 pint cherry tomatoes, halved or quartered
1 can (15 oz.) garbanzo beans, rinsed and drained
½ red onion, thinly sliced and chopped into ½ inch pieces
½ cup kalamata olives, halved or sliced
4 oz. mozzarella pearls or fresh mozzarella, cubed
4 oz. sharp provolone cheese, cubed
4 oz. Genoa salami, chopped
½ cup pepperoni, chopped ((about 2 oz.))
freshly shredded Parmesan cheese for topping ((optional but highly recommended))
½ cup olive oil ((canola or grapeseed oil is fine, too))
¼ cup white wine vinegar ((or red wine vinegar))
2 teaspoons honey or granulated sugar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon kosher salt
pinch red pepper flakes, or more to taste

Prep Time30mins
Servings8

Instructions

In a large bowl, combine lettuce, radicchio, tomatoes, garbanzo beans, red onion, olives, mozzarella, provolone, salami, and pepperoni.

In a small bowl or jar, combine olive oil, vinegar, honey (or sugar), Dijon mustard, garlic powder, basil, oregano, parsley, salt, red pepper flakes. Whisk (or shake) well to emulsify.

When ready to serve, pour the dressing over the salad and toss everything together until evenly coated.

Taste and adjust seasoning if needed, adding more salt, pepper, or a splash of vinegar if desired.

Serve with a generous amount of freshly shredded parmesan cheese if desired.