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Mediterranean-Style Chopped Salad with Oregano Vinaigrette

This vegetarian chopped salad — packed with farro, chickpeas, and plenty of fresh veggies— gets even better as it sits.
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Servings: 6
Calories: 419
Ingredients Method Notes

Ingredients
  

  • 2 to 3 cloves garlic
  • 1/4 cup red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon Dijon mustard
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup farro (semi-pearled or pearled is fine; cooking time will differ)
  • 1 teaspoon kosher salt, plus more as needed
  • 2 medium bell peppers
  • 2 large or 4 small stalks celery
  • 1/2 medium English cucumber
  • 1/2 small red onion
  • 8 small pickled pepperoncinis
  • 6 ounces feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
  • 1 (about 15-ounce) can chickpeas
  • 1/2 head iceberg lettuce
  • 1 head radicchio

Method
 

  1. Make the vinaigrette: Mince 2 large or 3 small cloves garlic and place in a large bowl. Add 1/4 cup red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, and several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil and continue whisking until emulsified. Pour half into an airtight container and transfer to the refrigerator. Set aside the bowl with the remaining vinaigrette.
  2. Make the salad: Place 1/2 cup farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Bring 6 cups of water to a boil in a medium saucepan over medium-high heat. Stir in the farro and 1 teaspoon kosher salt. Boil until farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Drain and return to the saucepan to cool.
  3. Prep the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Core, seed, and dice 2 bell peppers (about 2 cups). Dice 2 large or 4 small celery stalks (about 1 cup). Dice 1/2 English cucumber (about 1 cup). Thinly slice 1/2 small red onion into half-moons. Slice 8 small pepperoncinis (about 1/4 cup). If needed, cut 6 ounces feta cheese into 1/2-inch cubes. Drain and rinse the can of chickpeas.
  4. Add the farro to the vinaigrette bowl and toss to combine. Taste and season with more salt as needed (likely about 1/2 teaspoon). If the salad is at all dry, drizzle with a bit of the reserved vinaigrette. Cover and store in the refrigerator.
  5. Core and chop 1/2 head of iceberg lettuce into thin strips (4 packed cups). Core and chop 1 head radicchio into thin strips (3 packed cups). Transfer both to a large airtight container, toss to combine, and refrigerate.
  6. When ready to eat, toss together equal amounts the chickpea mixture and lettuce mixture (heaping 1 cup of each). Drizzle with the reserved dressing, if desired.
  7. Recipe Notes

Notes

  • For maximum flavor, let the chopped salad sit in the fridge for at least 30 minutes after mixing so the veggies and farro can absorb the oregano vinaigrette.
  • If you want a creamier texture, consider using crumbled goat cheese instead of feta, which adds a tangy richness to the salad.
  • To prevent the dressing from breaking, always whisk the olive oil in slowly while mixing to ensure a smooth emulsion.
  • Store any leftover salad in an airtight container in the fridge for up to 3 days, but keep the lettuce separate until ready to serve to maintain its crispness.
  • For a quicker prep, use pre-cooked farro or even quinoa, which cooks in about 15 minutes, saving you time without sacrificing nutrition.