Gladiator Salad Recipe

Wash and thoroughly dry the romaine, arugula, and radicchio. Chop or tear the romaine into bite-sized pieces. Coarsely chop the radicchio and leave the arugula whole or tear if large.

Combine the prepared lettuces in a large mixing bowl and gently toss to mix.

Halve the cherry tomatoes and add them to the bowl with the greens.

Seed the cucumber, slice into 1/4-inch rounds or half-moons and add to the bowl.

Thinly slice the red bell pepper and red onion. If onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry before adding to the salad.

Pit and halve the Kalamata olives and add them along with sliced pepperoncini to taste.

Shave the parmesan with a vegetable peeler and set aside for finishing the salad.

If using grilled chicken: season 2 boneless skinless chicken breasts with salt and pepper. Grill over medium-high heat 5–7 minutes per side (internal temperature 74°C / 165°F). Let rest 5 minutes, then slice thinly across the grain.

If vegetarian: drain and rinse 1 cup canned chickpeas, toss with 1/2 tsp olive oil, 1/4 tsp salt and a pinch of smoked paprika, then warm in a skillet 3–4 minutes to slightly crisp. Cool slightly before adding to salad.

Preheat oven to 375°F (190°C) or prepare a skillet over medium heat.

Toss 2 cups rustic bread cubes with 2 tbs olive oil and a pinch of salt until evenly coated. Spread on a baking sheet and bake 10–12 minutes, stirring halfway, until golden and crisp. Alternatively, toast in a skillet until browned. If using nuts, toast 1 tbs pine nuts or chopped walnuts in a dry skillet 2–3 minutes until fragrant and golden.

Remove croutons (and nuts) from heat and let cool.

In a jar or small bowl combine 3 tbs red wine vinegar, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 2 tsp honey, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp lemon zest, 1 tsp salt and 1 tsp freshly ground black pepper.

While whisking constantly, slowly stream in 1 cup extra-virgin olive oil until vinaigrette is emulsified. Taste and adjust seasoning — add more honey for sweetness, more lemon for brightness, or more salt as needed. Alternatively shake vigorously in a sealed jar for 30 seconds.

Pour about 1/3 of the dressing over the greens and toss gently to coat. Add the tomatoes, cucumber, bell pepper, red onion, olives, and pepperoncini and toss again. Add more dressing as needed — you will likely use 1/3–1/2 of the vinaigrette for the salad depending on preference; reserve any extra for serving.

Top the salad with sliced grilled chicken or warmed chickpeas, then scatter the croutons and toasted nuts over the top.

Finish with shaved Parmesan and a final grind of black pepper. Serve immediately.