This easy Chopped Salad recipe is a perfect light meal or side dish! Serve it with your favorite pizza, pasta, or classic cookout fare. Adapted from What's Gaby Cooking: Eat What You Want by Gaby Dalkin
1/4cupextra-virgin olive oil
1 1/2tablespoonslemon juice
1tablespoonsred wine vinegar
1/2shallot, finely chopped
1garlic clove, finely chopped
freshly ground black pepper
for the salad
1small head iceberg lettuce
1/2small red onion, thinly sliced
1pintcherry tomatoes, halved or quartered
1can chickpeas, rinsed and drained
4ouncesfresh pearl mozzarella, drained
4ouncesprovolone cheese, diced
5pepperoncini, stemmed and sliced
1teaspoonsoregano, for garnish
sea salt and freshly ground black pepper
Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat with the radicchio.
In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat. Season with salt and pepper and toss again. Sprinkle with extra oregano, and serve.
Note: Gaby's original recipe calls for 4 ounces cubed Genoa salami. To make this vegetarian, I left it out, and seasoned the salad with a few generous pinches of salt while assembling.