This vegetarian chopped salad is delicious! If you want to add meat, you can add some dry salami or pepperoni.

We love it as-is! Plus, the dressing is so good … you are going to want to pour it on all of your salads!


  • 2 heads chopped romaine lettuce
  •  ½ medium head of radicchio, finely chopped (about 2 cups)
  • ½ medium red onion, chopped
  •  2 stalks celery, chopped
  •  1 pint cherry tomatoes, sliced
  •  ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
  •   ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
  •  1 can (15 ounces) chickpeas, rinsed and drained
  • 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)

 For the Vinaigrette:

  •  ⅓ cup extra-virgin olive oil
  • ⅓ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey, agave or a few drops of stevia
  •  2 cloves garlic minced
  •  2 teaspoons dried oregano
  • freshly ground black pepper
  •  ¼ teaspoon salt, more to taste
  • Pinch of red pepper flakes, for spice (optional):


  1. In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.
  2. Vinaigrette:  combine all of the ingredients in a liquid measuring cup. Whisk until blended or blend in a blender. Taste, and add more salt if desired.
  3. If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature).

Let us know what you think!


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