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
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.