BBQ & Grill

Chopped Salad with Chickpeas Mozzarella & Olives

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Drescription

This simple chopped salad, inspired by the type of salad you might find at an Italian-American restaurant, has lots of texture and flavor, thanks to creamy cheese, briny olives and crisp fresh cucumber. The radicchio adds the classic red color as well as a slight bitterness that's balanced by the sweet sun-dried tomatoes.

Ingredients

  • 3 tablespoons chopped oil-packed sun-dried tomatoes
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon lemon juice
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried basil
  • ½ teaspoon grated garlic
  • 5 tablespoons extra-virgin olive oil
  • 2 (10-ounce) romaine hearts, coarsely chopped (about 6 cups)
  • 1 head radicchio, coarsely chopped (about 4 cups)
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed
  • 1 cup chopped english cucumber
  • ¾ cup coarsely chopped roasted red peppers
  • 4 ounces fresh mozzarella cheese pearls (about 3/4 cup)
  • ½ cup pitted kalamata olives, coarsely chopped
  • ½ cup drained sliced pepperoncini
  • ½ cup chopped red onion

Directions

  1. To prepare dressing: Stir sun-dried tomatoes, vinegar, lemon juice, oregano, basil and garlic together in a small bowl. Slowly drizzle in oil, whisking constantly until combined. Set aside.
  2. To prepare salad: Combine lettuce, radicchio, chickpeas, cucumber, roasted red peppers, mozzarella, olives, pepperoncini and onion in a large bowl. Drizzle with the dressing and toss to coat. Serve immediately.
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