Easy Italian Chopped Salad
Servings: 4

For the salad:
1 large head romaine lettuce chopped (about 6 cups)
1 cup halved cherry tomatoes
1 (15-ounce) can chickpeas rinsed and drained
2 Persian cucumbers diced
½ cup sliced pepperoncini
½ cup chopped artichoke hearts marinated or canned
½ cup sliced green olives
8 ounces fresh mozzarella cheese diced
¼ small red onion chopped
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil

For the dressing:
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

In a large bowl, combine the romaine, tomatoes, chickpeas, cucumbers, pepperoncini, artichoke hearts, olives, mozzarella cheese, red onion, Parmesan cheese, and basil.

In a small jar or bowl, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until well combined.

Pour the dressing over the salad just before serving and toss until everything is evenly coated.