Wash and thoroughly dry the romaine, arugula, and radicchio. Tear larger lettuce leaves into bite-size pieces. Place the greens in a large salad bowl.

Halve the cherry tomatoes, thinly slice the cucumber into half-moons, and slice the roasted red peppers into strips. Quarter the marinated artichoke hearts if whole. Add all prepared vegetables, corn, and olives to the bowl with the greens.

Prepare Proteins & Cheeses

If not already cooked, poach or pan-sear a chicken breast: poach in simmering salted water or stock for 12–16 minutes until internal temperature reaches 74°C (165°F). Let rest, then shred or chop into bite-size pieces. Add to the salad bowl.

Tear the prosciutto or salami into strips and add with the mozzarella balls or cubes. Scatter the shaved Parmigiano-Reggiano over the top.

Crunch & Extras

Toast pine nuts or walnuts in a small dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden. Be careful not to burn. Let cool slightly, then add to the salad along with sun-dried tomatoes and croutons if using.

Make the Dressing

Whisk vinaigrette

In a small bowl or jar combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk vigorously or shake in a closed jar until emulsified and slightly thickened. Taste and adjust salt, pepper, or honey to balance acidity and sweetness.

Assemble & Serve

Pour about three-quarters of the dressing over the salad and gently toss with tongs to evenly coat all ingredients. Add more dressing if desired; the salad should be lightly but fully dressed.

Transfer to a serving platter or serve from the bowl. Finish with an extra drizzle of olive oil, a few additional Parmigiano shavings, and a sprinkle of cracked black pepper. Serve immediately so greens remain crisp.