Description
A chopped sub-style salad featuring salami, provolone, crisp vegetables, and a zippy red-wine vinaigrette.
Ingredients
Scale
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 8 oz salami, chopped
- 4 oz provolone cheese, cubed
- 1/2 cup pepperoncini, sliced
- 1/2 cup red onion, thinly sliced
- 1 cup tomatoes, diced
- 1 cup bell pepper, diced
- 3 cups romaine lettuce, chopped
Instructions
- Stack and roll deli meats (salami, cappicola, ham) and slice into 1/4-inch ribbons, then chop into bite-sized pieces.
- Cut provolone into small cubes, slice pepperoncini and red onion thinly, and dice tomatoes and bell pepper to the same size.
- Toss all ingredients in a large bowl with olive oil, vinegar, oregano, salt, pepper, and garlic.
- Let the salad rest for 20–30 minutes for flavors to marry.
- Drain excess moisture before serving to keep the salad lively.
Notes
Cut uniformly for balanced bites; allow the salad to rest for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg