An Italian salad loaded with fresh goodness, plus salami, provolone, pepperoncini, and olives. It's light, yet hearty, and extra flavorful with a zippy Italian vinaigrette!
INGREDIENTS
- 2 large heads romaine lettuce
- 1/2 of a medium red onion, peeled and then sliced into very thin rings - I like to use a mandoline for quick, easy, uniform slices
- 1/2 c. sliced pepperoncini rings
- 1/2 c. sliced black olives
- 1/2 lb. provolone, sliced 1/8" thick and then cut into 1/4" ribbons
- 1/2 lb. good quality salami, sliced 1/8" thick and then cut into 1/4" ribbons
- 12 oz. cherry or grape tomatoes, sliced in half
- freshly ground black pepper
- kosher salt, if needed
- Italian Vinaigrette
INSTRUCTIONS
- For the lettuce, I like pieces that are manageable bite-wise. I don't want to also need a knife to eat my salad! So I first cut the romaine vertically two or three times, from the root end (don't cut all the way through the root, to keep the head intact) to the tips of the leaves. Then I make cuts crosswise, into 1/2" to 3/4" ribbons. Discard the root end.
- To assemble the salad: In a large bowl (my favorite salad bowl is a large stainless steel one), gently fold together red onion, pepperoncini, black olives, provolone, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
- Add prepared lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add kosher salt and/or more of the vinaigrette, if desired. Sprinkle freshly ground black pepper over the top and serve immediately.
