This Italian Salad is tossed with an easy homemade vinaigrette that tastes like it came from a restaurant! It's the perfect side salad, or you can serve it with protein on top to make it a meal.
To prepare the dressing, add the olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and black pepper to a mason jar with a lid. Stir or shake very well, until the dressing looks well mixed. Set it aside as you assemble the salad.
To prepare the salad, add the chopped romaine, radicchio (if using), red onion, tomatoes, pepperonchi, and Parmesan to a large bowl. Add a generous drizzle of dressing, and toss well to combine.
Taste the salad and add more dressing, to taste. You might not use all of the dressing, and in that case you can save it in the fridge for a future salad. Add the croutons shortly before serving, so they won't get soggy. (Or use chickpeas for a protein-rich swap.) Serve the salad right away for the best taste and texture.
Leftover veggies and dressing can be stored separately in airtight containers in the fridge for up to 5 days. I don't recommend storing the salad for too long after adding the dressing, as the lettuce will become soggy quickly. (So will the croutons!)
Notes
Nutrition information is for 1/4 of this entire salad, assuming you use ALL of the dressing and chickpeas instead of croutons. This information is automatically calculated using generic ingredients, so this is just a rough estimate and not a guarantee. This is particularly the case when it comes to things like sodium. (I don't know if salt was added to the canned chickpeas in these calculations, for example, so the sodium might be much higher than if you were to use unsalted chickpeas.)