Ingredients
Salad
- 10-11 cups (about one large head) romaine lettuce, washed and chopped
- 4 ounces salami, chopped
- 4 ounces pepperoni, chopped
- 8 ounces mozzarella cheese, cubed or mini balls
- 1/4 cup chopped Pepperoncini (adjust for spiciness)
- 1/2 cup sliced black olives
- 1/4 cup sliced red onion
- 1 cup halved grape tomatoes
Dressing
- 1/3 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 2 teaspoons honey
- 1/2 cup light tasting olive oil
- 2 tablespoons paleo mayonnaise (such as Primal Kitchen brand)
Instructions
- Make the Dressing: Add all of the dressing ingredients—red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, Italian seasoning, honey, olive oil, and paleo mayonnaise—into a mason jar with a lid. Secure the lid tightly and shake well until all ingredients are thoroughly combined. For best flavor, refrigerate the dressing if you have time before serving. Remember to shake well again before using.
- Prepare the Salad Base: Chop the romaine lettuce into bite-sized pieces and place them into a large mixing bowl, creating the foundation for your salad.
- Add the Toppings: Evenly distribute the chopped salami, pepperoni, cubed mozzarella, chopped Pepperoncini, sliced black olives, sliced red onion, and halved grape tomatoes over the lettuce.
- Dress and Toss: Shake the dressing once more to ensure it’s well mixed, then pour it evenly over the salad. Toss gently to coat all ingredients with the dressing, making sure every bite is flavorful.
- Serve Immediately: Serve the salad right away to enjoy the fresh, crisp textures and vibrant flavors at their best.
Notes
- Adjust the amount of Pepperoncini according to your preferred level of spiciness.
- If you do not have paleo mayonnaise, you can substitute with any creamy mayonnaise for a similar texture and taste.
- To make this salad vegetarian, omit the salami and pepperoni or substitute with plant-based alternatives.
- For best results, prepare the dressing ahead of time to allow the flavors to meld.
- This salad is best served fresh; leftovers may become soggy if stored for too long.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
