- 4 cups arugula
- 2 cups torn radicchio or endive
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas, drained and rinsed
- 1 cup mini mozzarella balls, halved
- ½ cup artichoke hearts, halved or chopped
- ½ cup cubed provolone cheese
- ½ cup pepperoncini, stemmed and sliced (about 4 to 5)
- ½ cup pitted olives
- ½ cup sliced roasted red peppers
- ¼ cup thinly sliced red onion
- Fresh parsley or basil for garnish
- Sea salt and freshly ground black pepper, to taste
- Red pepper flakes (optional)
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- ¼ teaspoon dried oregano
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
