12 ounces bocconcini (small balls of fresh mozzarella) or fresh mozzarella cut into 1-inch chunks
1 12-ounce jar roasted red peppers drained and thinly sliced
2 6.5-ounce jars artichoke hearts drained and halved
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
Place the greens or arugula in a large bowl and top with the bocconcini, red peppers, artichoke hearts, salt, and black pepper. (You can cover and refrigerate for up to 6 hours.) Just before serving, drizzle the salad with the oil and toss.