Description
A fresh and crunchy salad capturing the flavors of a deli grinder with cured meats, crisp vegetables, and a tangy vinaigrette.
Ingredients
Scale
- 6 oz salami, thinly sliced
- 6 oz capicola, thinly sliced
- 6 oz pepperoni, thinly sliced
- 6 oz provolone or mozzarella cheese, thinly sliced
- 4 cups romaine or mixed greens, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cucumber, diced
- 1 bell pepper, diced
- 3 tbsp extra-virgin olive oil
- 1½ tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp honey
- ½ tsp dried oregano
- Salt and pepper to taste (about ¼ tsp salt)
Instructions
- Slice the cured meats and cheese into thin ribbons, about 1/8-inch thick.
- Chop the romaine or mixed greens, halved cherry tomatoes, thinly sliced red onion, diced cucumber, and diced bell pepper.
- If tomatoes are very juicy, drain and pat them dry.
- In a bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, oregano, salt, and pepper.
- Toss the sliced meats, cheese, and vegetables with the vinaigrette until well coated.
- Let the salad rest for 30 minutes if possible to allow flavors to meld.
Notes
This salad can be served immediately or chilled. For best flavor, let it rest before serving. Adjust dressing ingredients to taste depending on the saltiness of the meats.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Cold assembly
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg