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–+ servings

Arranged Vegetable Salad

This salad may look like it belongs in an art gallery, but don’t be fooled—it’s here to crunch, zing, and steal the show. With crisp romaine, bitter radicchio, sweet peppers, and a punchy vinaigrette, this is your no-excuses answer to eating more vegetables (and actually liking it).
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Prep Time 15 minutes
Course Salad, Side Dish
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • ½ cup extra virgin olive oil
  • ¼ cup lemon juice from about 2 lemons
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 teaspoons honey
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed garlic about 1 small clove
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 3 hearts romaine lettuce about 18 ounces, chopped
  • ½ small head radicchio chopped
  • ½ cup thinly sliced fennel bulb
  • ⅓ cup thinly sliced red onion
  • 1 medium orange bell pepper chopped
  • 1 medium yellow bell pepper chopped
  • 1 cup grape tomatoes halved
  • ⅓ cup pitted green olives halved if large (such as Castelvetrano)
  • ½ cup sliced pepperoncini peppers
  • Shaved Parmesan cheese optional

Instructions

  • Make the Vinaigrette: In a small bowl or measuring cup, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, and honey until smooth. Stir in the dried oregano, crushed garlic, and a pinch of salt and pepper. Mix until everything is combined and set it aside.
    ½ cup extra virgin olive oil, ¼ cup lemon juice, 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 4 teaspoons honey, 1 teaspoon dried oregano, ½ teaspoon crushed garlic, Kosher salt, Freshly ground black pepper
  • Prep the Veggies: Chop the romaine and radicchio into bite-sized pieces. Thinly slice the fennel and red onion. Chop the orange and yellow bell peppers into small squares. Cut the grape tomatoes and olives in half. Slice the pepperoncini. Keep everything ready to go.
    3 hearts romaine lettuce, ½ small head radicchio, ½ cup thinly sliced fennel bulb, ⅓ cup thinly sliced red onion, 1 medium orange bell pepper, 1 medium yellow bell pepper, 1 cup grape tomatoes, ⅓ cup pitted green olives, ½ cup sliced pepperoncini peppers
  • Assemble the Salad: In a large mixing bowl or wide serving dish, combine the romaine, radicchio, fennel, red onion, bell peppers, grape tomatoes, olives, and pepperoncini. If you're going for presentation points, arrange each ingredient in neat stripes or sections before tossing.
  • Dress and Serve: Give the vinaigrette one more good whisk. Pour it over the salad and toss to coat everything evenly. Sprinkle shaved Parmesan on top if you’re using it, and serve right away.
    Shaved Parmesan cheese