Description
This packed Italian chopped salad uses both radicchio and arugula as the base with a briny olive dressing perfect as a delicious main or side.
Ingredients
Units
Scale
- 1 head radicchio, chopped (small, about 3 cups chopped)
- 4 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1/2 cucumber (large, chopped in half moons)
- 1/4 red onion (small, thinly sliced)
- 2 oz spicy salami, chopped
- 3 oz provolone, chopped
- 3/4 cup pitted Castelvetrano olives
- 1/3 cup extra virgin olive oil
- 2 tbsps olive brine
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- salt & pepper, to taste
- flaky salt, for garnish
- chopped toasted pistachios, for garnish (optional)
Instructions
- In a large salad bowl, combine the radicchio, arugula, tomatoes, cucumber, onion, salami, provolone and olives.
- In a small bowl or jar, whisk together the oil, brine, lemon juice, mustard and salt and pepper.
- When ready to serve, drizzle the dressing all over the salad and toss to combine everything.
- Divide onto plates and garnish with flaky salt and pepper and pistachios (if using). Enjoy!
Notes
Store leftover salad and dressing separately in containers in the fridge for up to three days.