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

1. 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.

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