Description

A colorful and hearty salad filled with crisp veggies, creamy chickpeas, savory salami, provolone cheese, and a tangy homemade dressing that ties everything together beautifully.

Ingredients

1 head romaine lettuce, chopped
1/2 head radicchio, chopped
1 cup cherry tomatoes, halved
1 cup garbanzo beans (chickpeas), rinsed and drained
4 oz salami, sliced into thin strips
4 oz provolone cheese, sliced or cubed
1/2 red onion, thinly sliced
1/4 cup pepperoncini, sliced
1 cucumber, sliced
1/4 cup Kalamata olives, pitted and halved
For the dressing: 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp Dijon mustard, 1 clove garlic, minced, pinch of sugar, salt and pepper to taste

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Instructions

Wash and dry the romaine lettuce and radicchio. Chop into bite-sized pieces and set aside.
Prepare the veggies: halve the cherry tomatoes, slice the cucumber and red onion, and set aside.
Slice the salami and provolone cheese. Rinse and drain the chickpeas, and pit and halve the Kalamata olives.
For the dressing: whisk together olive oil, red wine vinegar, dried oregano, Dijon mustard, minced garlic, sugar, salt, and pepper until well combined.
In a large bowl, add the chopped lettuce and radicchio, then scatter the cherry tomatoes, chickpeas, cucumber, onion, olives, salami, provolone, and pepperoncini over the top.
Pour the dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning if needed.
Serve immediately or refrigerate for later (dress just before serving to maintain crispness).

Notes

For a vegetarian version, skip the salami and increase the chickpeas or add more cheese.
For extra flavor, sprinkle some freshly grated Parmigiano-Reggiano on top before serving.
Make the dressing in advance and store it in the fridge for up to a week.