Juicy, crunchy chopped salads are a summertime (or anytime) favorite. You may recognize this one from your favorite red-sauce joint, but it also makes a great picnic-ready accompaniment to fish kabobs, grilled fish fillets, and salmon burgers.
2 romaine hearts, coarsely chopped
1 pint grape or cherry tomatoes, halved
2 cups chopped English cucumbers
1 cup pitted green castelvetrano olives
½ cup whole peperoncini or sweet pickled cherry peppers
½ cup chopped red onion
8 ounces mini bocconcini (small mozzarella balls) or diced mozzarella
½ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 small garlic clove, grated
Salt and freshly ground black pepper
Assemble the Salad
In a large bowl, combine the romaine, tomatoes, cucumbers, olives, peperoncini, onion, and mozzarella.
Make the Dressing
In a jar, combine the olive oil, vinegar, garlic, and a generous pinch each of salt and pepper. Shake to combine.
Finish and Serve
Just before serving, toss the salad with the vinaigrette. Season with salt and pepper and serve.