Radicchio Salad with Artichoke Hearts and Mozzarella
Serves 4
- 1 small head radicchio, cored and chopped into pieces just slightly smaller than an inch.
- 7 oz Bocconcini (small mozzarella balls), drained
- 1½ cups artichoke hearts, chopped coarsely
- ½ cup sliced green olives
- ½ cup roasted red peppers, chopped
For the dressing:
- 1/3 cup balsamic vinegar
- ½ cup olive oil
- 2 cloves fresh garlic, crushed
- 2 tsp oregano
- Salt and pepper
Whisk the salad dressing ingredients together to emulsify.
Toss all of the ingredients together in a medium-sized bowl with the salad dressing and serve.
