Prepare the Dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Screw the lid on tightly and shake vigorously for about 20 seconds until the dressing is emulsified—it should look cloudy and slightly thickened, with a sharp, herby aroma.

Chop the Lettuce and Rocket: Place the finely chopped romaine lettuce and rocket in a very large salad bowl. The leaves should be dry and crisp; if they feel wet, pat them gently with a clean tea towel. You’ll hear a satisfying crunch as you toss them.

Add the Vegetables: Scatter the diced artichoke hearts, halved black olives, diced roasted red peppers, halved cherry tomatoes, and thinly sliced red onion over the greens. The colours should look bright and inviting—reds, purples, and greens creating a vibrant mosaic.

Add the Protein and Cheese: Distribute the diced cooked chicken and the halved mozzarella pearls evenly over the salad. The white cheese and pale chicken will stand out against the darker vegetables, promising a creamy, savoury contrast.

Drizzle and Toss: Give the dressing one more shake, then drizzle it evenly over the entire salad. Using two large salad servers or your hands, gently but thoroughly toss everything together. You should hear a gentle swoosh and feel the ingredients coating in the glossy dressing—the salad will look uniformly glistening, with no dry patches.

Finish and Serve: Allow the salad to rest for 2–3 minutes so the flavours can marry. The leaves will just begin to soften slightly from the dressing. Serve immediately in individual bowls, ensuring each portion gets a good mix of all the components.