1 pint sweet grape or cherry tomatoes

1/4 cup fresh oregano leaves, chopped

1/4 cup Pompeian Robust Extra Virgin Olive Oil

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


  1. Combine all ingredients, except cheese, in a large bowl and toss to coat evenly.
  2. Add the cheese and toss gently until well blended.
  3. Serve on lettuce leaves.