Vibrant No-Cook Mediterranean Salad Bowl

Ingredients

- 1 small head of radicchio, chopped
- 1 cup red cabbage, thinly sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 pepperoncini peppers, sliced
- 1/4 cup ricotta salata, crumbled
- 1/4 cup goat cheese, crumbled
- 1/4 cup feta cheese, crumbled
- 1/4 cup Parmesan cheese, shaved
- 4 slices bacon, cooked and crumbled
- 1/2 pound cooked shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (canned or fresh)
- 1/4 cup fresh parsley, chopped
- 1/4 cup olives, pitted and sliced
- 1 small head lettuce, torn
- 2 cloves garlic, minced
- 1 lemon, juiced
- 2 tablespoons Dijon mustard
- 1/4 teaspoon crushed red pepper
- Salt and black pepper to taste

Instructions

1. Prepare the Base:
In a large salad bowl, combine the chopped radicchio, thinly sliced red cabbage, and torn lettuce. Mix gently to create a colorful base.

2. Assemble the Salad:
Arrange the drained chickpeas, cooked shrimp, diced avocado, halved cherry tomatoes, corn kernels, sliced pepperoncini, crumbled bacon, and sliced olives over the salad base, ensuring even distribution for a balanced bite.

3. Add the Cheeses:
Scatter the crumbled ricotta salata, goat cheese, and feta cheese evenly over the salad. Finish with Parmesan shavings for an added elegant touch.

4. Prepare the Dressing:
In a small mixing bowl, whisk together the minced garlic, lemon juice, Dijon mustard, and crushed red pepper. Season with salt and black pepper to taste, continuing to whisk until well emulsified.

5. Dress and Garnish:
Drizzle the dressing uniformly over the assembled salad. Use two large spoons to gently toss the ingredients, ensuring thorough dressing coverage without disturbing the delicate components. Sprinkle the chopped parsley as a fresh garnish.

Total Time

PT15M
15 minutes

Type of Dish

Lunch

Keywords

Radicchio salad, Mediterranean salad, no-cook recipe, lunch salad, cheese salad, shrimp salad, chickpea salad, quick salad, colorful salad, healthy lunch

Recipe Yield

Serves 4 adults

Calories

Total Calories: 1,350

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