1 pint sweet grape or cherry tomatoes
1/4 cup fresh oregano leaves, chopped
1/4 teaspoon dried pepper flakes
10 large Bibb lettuce leaves
12 pitted Kalamata olives
12 small pepperoncini peppers
14-ounce can quartered artichoke hearts, drained
16-ounce can garbanzo beans, rinsed and drained
3 ounces fresh mozzarella, cut into 1/2-inch cubes
3 tablespoons Pompeian Organic Red Wine Vinegar
- Combine all ingredients, except cheese, in a large bowl and toss to coat evenly.
- Add the cheese and toss gently until well blended.
- Serve on lettuce leaves.