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Chef, recipe developer and mom Kathleen Ashmore has almost two million followers on TikTok and is best-known for her Hungry Lady Salads series. So, when she says that this is by far one of her most popular salads, you know it's a keeper. (It even went viral on TikTok!)

"The dressing is the really unique part of this salad," she says. "Roasted red peppers—we're familiar with them, they're easy to find and affordable, but they are magic when you use them as the base of a salad dressing. They have this sort of tangy, inherent sweetness that is just so good in a vinaigrette." Pour it over a combo of chopped vegetables, olives, mozzarella and chickpeas for a delicious lunch, dinner or side salad.

Pro Tip from Kathleen: If you put the ball of mozzarella in the freezer for a minute or two, it'll help give you cleaner cuts.

For more salad inspiration, check out Rach's Kale Salad and Charred Radicchio Salad


For the Roasted Red Pepper Dressing:
  • 2 large roasted, peeled and seeded red bell peppers (if using jarred, drain well)
  • 2 cloves garlic, smashed
  • 1 teaspoon honey
  • ¼ cup balsamic vinegar
  • 1/3 cup olive oil
  • Salt and pepper, to taste
For the Salad:
  • 2 hearts of romaine, chopped
  • 2 cups chopped green cabbage
  • 1 red onion, diced
  • 2 cups halved cherry tomatoes
  • 1 cup halved green olives
  • One 8-ounce ball of mozzarella, diced
  • One 15-ounce can chickpeas, rinsed


Serves: 4 to 6


For the dressing, blend the ingredients in a high-speed blender until smooth.  

For the salad, combine the ingredients in a large salad bowl. Drizzle with the dressing and serve.