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.