This easy-to-assemble salad can be a meal in itself on those hot summer nights when you just don’t want to turn on the oven. It can be made in advance, but wait to add the dressing until just before serving. Be sure to use hard salami, not cotto. Serve with your favorite crackers or garlic bread.
Dressing:
• ⅓ cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1 clove minced garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• Freshly ground black pepper to taste
Salad:
• 12 cups chopped lettuce
• 6 ounces of hard salami, cut in fourths
• 1 ½ cups cherry tomatoes, halved
• ½ cup sliced black olives
• ¼ cup sliced pepperoncini
• ½ cup chopped provolone cheese
• ¼ cup shredded parmesan cheese
• ½ small red onion, thinly sliced
Using a whisk, combine the dressing ingredients and set aside. Assemble the salad. Add the dressing shortly before serving and toss lightly.
Serves 4.
