2 medium heads of Romaine lettuce, chopped into small pieces
1/2 small red onion, diced
12 ounce jar roasted red peppers, drained and chopped
14 ounce can quartered artichoke hearts, drained and rinsed
1/4 cup Kalamata olives, pitted
1/4 cup Spanish olives
2 slices provolone cheese, sliced about 1/2″ thick and cubed
2 slices hard salami, slices about 1/2″ thick and cubed
2 slices ham, sliced about 1/2″ thick and cubed
1/2 cup mozzarella perline (tiny mozzarella balls)
about 8 – 10 peperoncini
Dressing:
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons finely chopped onion
1 small clove garlic, finely minced
1 tablespoon finely chopped fresh basil
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon pepper
Combine all of the salad ingredients in a very large bowl. This salad looks nicer in a wide and shallow bowl (it’s easier to see all the goodies in it and it’s easier to toss), but any large bowl works.
In a good size jar with a tight fitting lid, combine the dressing ingredients. Cover and shake well. Dress with desired amount of dressing (there’s more than you’ll need…save the rest in the fridge) and toss lightly.
Notes:
This dressing is a basic Italian-style dressing, but you can simply use a really nice extra virgin olive oil and your favorite red wine vinegar. There are so many flavors in the salad already…it would still be delicious.
Serve this with pizza, like we love to, or with a nice warm loaf of crusty bread.
I know I say this with most of my salads, but you can pack up any leftovers for lunches the following day. Put the dressing on the side and it’ll be fresh and perfect!
Recipe adapted from : tasteloveandnourish
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