Antipasto Salad

"It's easy to turn the ingredients of the quintessential antipasto platter into a great big salad with the addition of leafy greens and other vegetables." And, it is safe to take to a picnic or outdoor party cuz there is no mayo.!!
(serves 5)

1/4 cup EVOO
3 T. red wine vinegar
1/2 t. dried oregano
1/2 t. freshly* ground pepper
6 cups torn escarole
2 cups torn radicchio
1 pint cherry or grape* tomatoes, halved
1 15 oz. can no salt added chickpeas, rinsed
1/2 English or Persian* cucumber, halved and sliced
1 cup slivered fennel
3/4 cup diced fresh mozzarella (4 oz.)
1/2 cup chopped marinated artichoke hearts
1/2 cup sliced pepperoncini
1/2 cup halved and sliced radishes
1/2 cup sliced salami (2 oz.)
1/4 cup sliced ripe black olives

Whisk oil, vinegar, oregano, and pepper in a large bowl. Add the rest of the ingredients and toss well to coat. Serve with warm garlic bread*.

"Nothing's more satisfying than eating what you grown!" ~ Oprah Winfrey

Have FUN today, and share some smiles!!!!!

Love,

MM