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Mediterranean-Style Chopped Salad with Oregano Vinaigrette
Ingredients
  • subheading: For the dressing (yields about ¾ cup):
  • 2 to 3 cloves garlic
  • ¼ cup red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon Dijon mustard
  • Freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • subheading: For the salad (yields about 7 cups):
  • ½ cup farro (either 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
  • ½ medium English cucumber
  • ½ small red onion
  • 8 small pickled pepperoncinis
  • 6 ounces feta cheese, cut into ½-inch cubes (about 1 ½ cups)
  • 1 (15 to 15.5-ounce) can chickpeas
  • subheading: For serving:
  • ½ head iceberg lettuce
  • 1 head radicchio
Steps
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