Bonberi-Italian-Salad-8792 Bonberi-Italian-Salad-8908


Photos by Ana Gambuto

2 cups of arugula 

1 small head of radicchio, thinly sliced

1 large tomato, chopped

1 bell pepper

1 head of fennel, thinly sliced 

2 Persian cucumbers, thinly sliced 

2 tablespoons of balsamic vinegar

1 tablespoon of avocado oil 

1/4 cup of Sun-Dried Tomato “Pepperoni” Spread

1/4 cup of Cashew Ricotta

1/2 cup of Castelvatrano olives (kalamata would work too!) 

1/2 cup of seasoned chickpeas*

Handful of fresh basil and mint


Juice 1 lemon

1/4 cup olive oil

1 clove garlic, minced1

teaspoon dijon mustard

1 teaspoon dried oregano 

Using drained/rinsed chickpeas, drizzle 1 tablespoon of olive oil, 1 teaspoon of dried oregano and sea salt and black pepper, massage lightly with hands

De-seed and roughly chop bell pepper. Drizzle balsamic vinegar and avocado oil over radicchio and bell pepper. Lightly “grill” veg on a cast-iron pan to achieve a light char on both sides. Set aside and cool.
In a large salad bowl, plate arugula, followed by tomato, sliced cucumber, fennel, olives and tomato. Then add chopped grilled radicchio and bell pepper. In the center, place a dollop of the “pepperoni,” cashew ricotta and chickpeas. Garnish with fresh basil and mint. Dress and serve with crusty bread!