Description
A hearty and flavorful salad featuring crisp greens, salty salami, creamy provolone, and a tangy red-wine vinaigrette.
Ingredients
Scale
- 6 cups romaine and radicchio, chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup salami, diced (about 6 oz)
- 6 oz provolone, cubed
- 1/4 cup pepperoncini, sliced
- 1/4 cup kalamata olives, halved
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs (optional, for crunch)
Instructions
- Chop the romaine, radicchio, cucumber, cherry tomatoes, red onion, salami, and provolone into roughly 1/4-inch pieces.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Toss the chopped salad ingredients in a large bowl with the dressing until evenly coated.
- Add the sliced pepperoncini and kalamata olives to the salad and gently mix.
- Let the salad rest for 10–15 minutes at room temperature to allow flavors to meld.
- If using, toast panko breadcrumbs in a tablespoon of olive oil for 3-4 minutes until golden, then add just before serving.
Notes
For best texture, chop ingredients uniformly and season in stages. Store dressing and salad solids separately if making ahead.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg