Ingredients
For the Salad:
1 head Iceberg Lettuce (about 3 cups)
1 head Romaine Lettuce (about 3 to 4 cups)
1 pint Cherry Tomatoes (or 1 cup diced)
1 English Cucumber (sliced)
8 ounces Fresh Mozzarella (cut into bite-size pieces)
¼ to ½ lb Salami (cut into bite-size pieces)
4 ounces Provolone Cheese (cut into bite-size pieces)
1 (14-ounce) can Chickpeas (drained and rinsed)
2 Tablespoons Pepperoncinis (finely diced)
¼ Red Onion (sliced, optional)
Shaved Parmesan Cheese (for topping)
For the Homemade Italian Dressing:
½ cup Extra-Virgin Olive Oil
¼ cup Red Wine Vinegar
1 Garlic Clove (minced)
½ teaspoon Dried Oregano
½ teaspoon Dijon Mustard
½ teaspoon Salt
½ teaspoon Pepper
Instructions
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Prepare the salad ingredients: Chop the iceberg and romaine lettuce into bite-sized pieces. Place them in a large salad bowl, and add the cherry tomatoes, cucumber, mozzarella, salami, provolone cheese, chickpeas, and pepperoncini.
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Optional red onion: For extra flavor, thinly slice the red onion and add it to the salad.
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Make the Italian dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and pepper. Whisk or shake until the dressing is emulsified.
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Toss the salad: Pour the dressing over the salad and toss everything together until evenly coated.
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Top with parmesan: Sprinkle shaved parmesan over the salad just before serving.
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Serve: Serve immediately and enjoy this vibrant, flavorful salad!
Notes
Storage: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Keep the dressing separate to prevent wilting.
Vegan Option: Omit the salami, provolone, and mozzarella, and use vegan cheese or tofu as a substitute.
- Prep Time: 15 minutes
- Category: Salad, Side Dish, Light Meal
- Method: Tossing, Mixing
- Cuisine: Italian
- Diet: Vegetarian
