At the peak of summer it’s tempting and okay to chop up a bunch of super fresh ingredients and serve them with a drizzle of olive oil, some flaky salt, and cracked pepper. This salad was created in the spirit of letting fresh ingredients shine, but adds a few extra super quick layers of flavor. Namely, thinly sliced Vidalia onion is briefly marinated in red wine vinegar to take off its edge before the rest of the salad is tossed in. Canned chickpeas bulk up the dish into dinner and torn fresh mozzarella cheese adds the perfect dash of creamy richness.
¼ cup olive oil
2 cloves garlic, finely chopped
1½ teaspoons kosher salt, divided
4 slices country bread
1 small Vidalia onion, thinly sliced
¼ cup white wine vinegar
1 cup sliced roasted red peppers
2 stalks celery, thinly sliced, leaves reserved for serving
1 15.5-oz. can chickpeas, drained and rinsed
2 cups torn radicchio (about 4 oz.)
4 ounces fresh mozzarella cheese, torn into bite-size pieces
Sat fat 6g
How to Make It
Stir together oil, garlic, and ￼½ teaspoon salt in a large bowl. Brush mixture onto both sides of each slice of bread. Heat a grill pan over medium and toast bread until golden brown, about 5 minutes per side.
Add onion and vinegar to bowl; let stand 10 minutes. Stir in peppers, celery, chickpeas, and remaining 1 teaspoon salt. Add radicchio and toss to coat. Top with cheese and celery leaves and serve with grilled bread.
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