Mediterranean Chopped Salad

This menu is perfect for backyard entertaining or packing up to take on the go!


Serves 6 to 8
½ cup (125 ml) olive oil
3 tbsp (45 ml) lemon juice
3 tbsp (45 ml) red wine vinegar
3 tbsp (45 ml) finely minced shallot
2 garlic cloves, finely grated
2 tsp (10 ml) dried oregano
sea salt and freshly ground black pepper, to taste
2 hearts of romaine lettuce, washed, dried, chopped
½ small radicchio, washed, dried, chopped
¼ small red onion, finely sliced
2 cups (500 ml) colourful cherry tomatoes, halved or quartered
2 cups (500 ml) cooked chickpeas
¼ lb (125 g) provolone cheese, diced into small cubes
6 pepperoncini, stemmed, thinly sliced
6 sun-dried tomatoes, packed in oil, chopped
1 cup (250 ml) jarred oil-packed artichoke hearts, quartered
¾ cup (175 ml) coarsely chopped walnuts, toasted
8 slices soppressata, pan-fried until crisp, crumbled
½ cup (125 ml) freshly grated Parmesan
sea salt and freshly ground black pepper, to taste


  1. To make the Vinaigrette, in a small jar, combine olive oil, lemon juice, vinegar, shallot, garlic and oregano. Add salt and pepper to taste. Shake well to combine. Cover with a tight-fitting lid and set aside.
  2. To make Salad, place romaine lettuce and radicchio in a large portable bowl with a tight-fitting lid. Top with red onions, tomatoes, chickpeas, provolone, pepperoncini, sun-dried tomatoes, artichoke hearts, walnuts and soppressata. Finish with Parmesan and season with salt and pepper. Cover salad with lid and chill until ready to pack into picnic basket.
  3. When ready to serve, drizzle with half the Vinaigrette, toss to coat. Taste for seasoning, adding more dressing, as desired. Serve immediately with extra Vinaigrette on the side.
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