Four-Can Pantry Salad

Step 1

Make the vinaigrette: Mince 3 garlic cloves and finely chop 2 tablespoons fresh oregano leaves, then place both in a medium bowl. Add 1/3 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until the salt is dissolved. While whisking constantly, slowly drizzle in 1/3 cup extra-virgin olive oil and continue whisking until emulsified.

Step 2

Make the salad: Prepare the following, adding them all to a large bowl: Drain 1 (12-ounce) jar marinated artichoke hearts and cut into 1/2-inch pieces (about 1 3/4 cups). Drain and halve 1 (6-ounce) can pitted black olives (about 1 1/4 cups). Drain and rinse 1 (about 15-ounce) can chickpeas (about 2 cups). Drain 1 (12-ounce) jar roasted red peppers and cut into 1/2-inch pieces (about 1 1/4 cups). Cut 8 ounces feta cheese into 1/2-inch cubes (about 2 cups). Quarter 2 medium heads radicchio lengthwise, then cut the core out from each piece. Cut crosswise into 1/2-inch pieces (about 6 cups).

Step 3

Add 2 cups lightly packed arugula (about 2 ounces) and 1/2 cup of the vinaigrette. Use your hands to gently toss everything together, making sure everything is coated well. Taste and add more vinaigrette as needed. Season with more black pepper and serve immediately.