Vegetarian Chopped Antipasto Salad

Step 1: With a whisk, mix together the garlic, oregano, mustard, vinegar, and olive oil in a large serving bowl. Note: if you are making this salad ahead of time to eat through the week, store the dressing separately from the salad and dress each time you serve it. Drain the artichoke hearts in a colander, then cut them into quarters. Using a clean kitchen towel, pat the artichoke hearts dry very well. Reserve. To the bowl of dressing, add the radicchio and romaine lettuce. Top with the pepperoncini, tomatoes, onion, artichoke hearts, and olives. Season with salt and black pepper. Toss to fully combine and ensure the salad is evenly coated in the dressing. Serve right away.