2 1/2 cups shredded radicchio (about 2 small heads) |
1/3 cup finely chopped shallots |
1/4 cup chopped fresh oregano |
3 tablespoons red wine vinegar |
3 tablespoons canned no-salt-added chicken broth, undiluted |
2 tablespoons finely chopped ripe olives |
1 tablespoon olive oil |
1/2 teaspoon freshly ground pepper |
3 ounces feta cheese, crumbled |
2 (15-ounce) cans cannellini beans, rinsed and drained |
4 large yellow or red tomatoes, cut into 1/2-inch-thick slices |
