Leon Salad

Leon Salad

  • Prep: 1 hr 40 min
  • Cook Time:
  • Total: 1 hr 40 min
  • Serving: Serves 4-6

This radicchio, romaine and fresh herb salad works great as a side or better yet as a hearty main dish with its combination of marinated chickpeas, provolone, mozzarella, salami, and onions.


  • 8 tablespoons extra-virgin olive oil
  • 4 tablespoons red wine vinegar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried mustard
  • 1/4 teaspoon crushed red chile flakes
  • 1 clove garlic, smashed and minced into a paste
  • 1 12-ounce can chickpeas, drained
  • 4 ounces sliced provolone, cut into 1/4-inch strips
  • 4 ounces baby mozzarella balls, drained and quartered
  • 1 4-ounce piece salami, halved lengthwise and thinly sliced crosswise into 1/4"-thick pieces
  • 1/4 red onion, thinly sliced
  • 1 cup fresh basil leaves, torn
  • 1/4 cup loosely packed flat-leaf parsley
  • 1/4 cup loosely packed mint leaves
  • 2 hearts of romaine, finely chopped
  • 1 head radicchio di Treviso or regular, roughly chopped
  • Sea salt and freshly ground black pepper


  1. Place the oil, vinegar, thyme, oregano, mustard, chile flakes, and garlic in a bowl and whisk vigorously until thoroughly blended.
  2. Add the chickpeas, provolone, mozzarella, salami, and onions to the bowl, cover and let marinate at room temperature for 1-1/2 hours.
  3. Combine the basil, parsley, mint, romaine, and radicchio in a large bowl and top with the marinated chickpea mixture. Season with a few pinches of salt and pepper and then serve immediately.


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