Ingredients
Salad Ingredients
- 4 heirloom tomatoes, sliced
- 16 ounces fresh mozzarella, sliced
- 6 ounces salami or other cured meat
- 1/2 cup fresh basil leaves
- 1/2 cup cherry tomatoes
- 1/3 cup pepperoncini
Dressing & Seasoning
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Arrange Ingredients: Arrange the tomato slices, mozzarella slices, salami, and basil leaves in a repeating pattern in two lines on a 9×13 inch baking dish to create a visually appealing base for the salad.
- Add Sides: Place the cherry tomatoes and pepperoncini on the side of the dish. Fold any remaining salami slices and add them around the sides to fill the dish evenly.
- Dress the Salad: Drizzle the extra virgin olive oil and balsamic glaze evenly over the arranged ingredients. Finally, sprinkle the sea salt and ground black pepper over the salad to enhance the flavors.
Notes
- Use a sharp knife to slice the tomatoes and mozzarella for clean presentation.
- For a vegetarian version, replace salami with marinated artichokes or roasted red peppers.
- The salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Adjust the amount of balsamic glaze if you prefer a sweeter or tangier taste.
- Pepperoncini adds a mild kick; you can reduce or omit if you prefer less heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
