With lots of different ingredient options, this Italian chopped salad can be easily customized for any kind of eater from vegans to vegetarians to carnivores.
1 large head romaine (about 1 pound), chopped
1 head radicchio (about 8 ounces), chopped
3 scallions, thinly sliced
3/4 cup chopped roasted tomatoes
1 15-ounce can chickpeas, rinsed and drained
1/2 cup chopped Kalamata olives
2 ounces chopped salami (optional)
1 tablespoon chopped fresh parsley
1/3 cup crumbled Gorgonzola cheese
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the salad, combine the romaine, radicchio, scallions, tomatoes, chickpeas, olives, salami (if using), parsley and Gorgonzola.
For the vinaigrette, whisk together the olive oil, red wine vinegar, mustard, garlic, oregano, salt and pepper in a small bowl.
Toss the vinaigrette in the salad before serving.
For vegetarians, leave out the salami.
For vegans, don’t add the cheese.
Other good additions include roasted chicken and hard-boiled eggs.