Description
A hearty and vibrant salad that combines salami, provolone, and zesty vegetables, perfect for gatherings or a cozy night in.
Ingredients
Scale
- 2 hearts of romaine, shredded
- 1/2 lb salami, sliced, cut into squares
- 1/2 lb provolone, sliced, cut into squares
- 8 oz marinated mini fresh mozzarella balls
- 1 cucumber, sliced thin
- 1 red pepper, sliced into strips
- 1 cup mild pepper rings
- 1 white onion, sliced into strips
- 1 tablespoon black pepper
- 1 tablespoon dried basil
- 1 cup Parmesan, cubed
- 1/2 lb pepperoni, diced
- 1 cup red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon dried basil
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 cooked and cooled bag of tri-colored tortellini (optional)
Instructions
- In a large bowl, add the shredded romaine lettuce.
- Top the salad with the red pepper, mild pepper rings, salami, provolone, pepperoni, mini mozzarella balls, white onion, and cucumber, arranging them for a visually appealing look.
- Sprinkle lightly with black pepper and dried basil, followed by a pinch of salt.
- Cover the salad tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
- While chilling, whisk together all dressing ingredients in a separate bowl, letting it chill overnight as well.
- When ready to serve, toss the salad with the dressing or offer the dressing on the side.
Notes
Store the dressing separately to keep the salad crisp. It lasts in the fridge for up to 3 days. Feel free to customize ingredients based on your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chilling, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 standard bowl
- Calories: 468
- Sugar: 1g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg