Italian Chopped Salad

Makes 3 servings. 

Garlic Oregano Vinaigrette
1 clove garlic, minced
1/4 teaspoon fine sea salt
1 Tablespoon red wine vinegar
1 Tablespoon freshly-squeezed lemon juice
1/2 Tablespoon dried oregano
1/8 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Chopped Salad
1 head Red Dog pink radicchio
1/8 Red Dog red onion, sliced
1/2 pint cherry tomatoes
1/2 cup canned artichoke hearts, drained
1/4 cup cooked chickpeas
2 oz provolone cheese
2 oz Genoa salami
1-2 pickled pepperoncini (optional)
1/4 cup Italian parsley leaves, roughly chopped
1/2 teaspoon dried oregano to garnish

Make the Vinaigrette
In a small bowl with the back of a wooden spoon, crush the garlic and salt together to make a paste. Using a fork, whisk in the red wine vinegar and lemon juice.

Season the vinaigrette with oregano and salt. Drizzle in the olive oil while whisking. Transfer to a jar, cover and leave at room temperature while you prep the salad.

Make the Salad
Cut radicchio in half and remove the core. Roughly chop into 1/2″ strips. Add to a large salad bowl.

Cut the tomatoes and artichoke hearts into quarters. Dice the provolone and cut the salami into ribbons. Thinly slice the pepperoncini, if using.

Pile all of the ingredients onto the radicchio: red onion, chickpeas, tomatoes, artichokes, cheese, salami and pepperoncini. Drizzle on about 1/4 cup of the vinaigrette and toss everything to coat. Taste the salad and add more vinaigrette if desired. Season with salt and pepper if needed. Toss in the fresh parsley and sprinkle on the dried oregano. Toss the salad one more time and serve immediately.