This salad is far from boring. This salad is loaded with crisp romaine, radicchio, cubed cheese, dry Italian salami, and a vibrant vinaigrette made from red wine.

This salad is not complete without the homemade dressing. Ingredients are also limited to pantry staples: extra virgin oil, red wine vinaigrette, Dijon mustard, garlic, oregano, and crushed red pepper flake for a bit of heat if desired.

The best part is? Prep time is kept to a minimum as there is zero cooking involved, and everything can be diced/prepped/assembled beforehand. To ensure maximum freshness, toss the salad just before serving. Don’t forget the freshly shaved parmesan cheese to finish off your salad!


One head of romaine lettuce, roughly sliced

1 cup chopped radicchio lettuce

8 ounces fresh mozzarella, cut into 1/4-inch cubes

Cut into matchsticks 4 ounces of dry Italian salami

Can chickpeas (15 ounces), rinsed and drained

Can of sliced black olives (2.25 oz), rinsed and drained

One yellow bell pepper diced

1/2 English cucumber, diced

Six pepperoncini, sliced

1 cup halved grape tomatoes

Red onion, 1/3 cup

Parmesan shaved to 1/2 cup

For the Dressing

Extra virgin olive oil, 1/2 cup

Red wine vinegar, three tablespoons

Dijon Mustard 2 Tbsp

One clove of garlic, grated

1/4 teaspoon dried oregano

Crushed red pepper flakes, 1/8 teaspoon

To taste, add Kosher Salt and freshly ground Black Pepper


Place romaine, radicchio, and chickpeas in a large serving bowl. Add the mozzarella, olives, and other ingredients. Pour the dressing over the salad and gently mix to combine. Add Parmesan.

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