Recipe Background
It's Friday night. You've whipped up your favorite homemade cheesy, meaty pizza. Yum! The only thing you're missing is the perfect Pizza Night Salad to go with it... well, don't worry because this one's the best! Crispy, fresh, and crunchy, this bowl of veggies is the ideal pairing to your Italian feast. Complete with a zesty dressing that you make yourself, you're in for a real savory treat with the Pizza Night Salad on your spread!
It's Friday night. You've whipped up your favorite homemade cheesy, meaty pizza. Yum! The only thing you're missing is the perfect Pizza Night Salad to go with it... well, don't worry because this one's the best! Crispy, fresh, and crunchy, this bowl of veggies is the ideal pairing to your Italian feast. Complete with a zesty dressing that you make yourself, you're in for a real savory treat with the Pizza Night Salad on your spread!
Ingredients
For the red wine vinegar dressing:
- 1/4 cup red wine vinegar
- 1 tablespoon fresh thyme leaves minced
- 1 tablespoon jarred pepperoncini juice
- 1 tablespoon mayonnaise
- 2 teaspoons agave nectar can substitute fine sugar or honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Tamari soy sauce
- 1 clove garlic finely minced
- sea salt to taste
- ground black pepper to taste
- 7 tablespoons olive oil
For the salad:
- 1 cup chickpeas
- 1 cup cherry tomatoes cut into quarters
- 1/2 medium red onion diced
- 1/2 English cucumbers diced
- 1/2 cup pepperoncinis stems discarded and finely chopped
- 1/2 cup chopped olives
- 2 sun-dried tomatoes packed in oil drained and minced
- sea salt to taste
- ground black pepper to taste
- 2 romaine hearts finely shredded
- 1 small head radicchio finely shredded
- parmesan cheese to taste, shredded
Directions
- In a jar with a lid, add the red wine vinegar, the thyme, the pepperoncini juice, the mayonnaise, the agave nectar, the Dijon mustard, the soy sauce, the garlic, the salt, and the pepper, then seal the jar and shake vigorously to combine.
- Open the jar and add the olive oil to the dressing mixture.
- Seal the jar and vigorously shake to combine.
- In a medium bowl, add the chickpeas, the tomatoes, the red onions, the cucumbers, the pepperoncinis, the olives, the sun-dried tomatoes, the salt, the pepper, and 3 tablespoons of the dressing and toss to combine.
- In a large serving bowl, add the romaine, the radicchio, the remaining dressing, the salt, the pepper, and 1/2 of the chickpea mixture and toss to combine.
- Top the salad with the remaining chickpea mixture, the pepper, and the parmesan.
- Serve.
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