A full meal of a salad, serving up everything you love about an Italian sub: crunchy greens, sweet tomato, salami & cheese and a tangy oregano-spiked vinaigrette.
Course Salads
Cuisine Italian
Keyword Gluten-free
Essential Ingredient tomatoes
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 6people
Ingredients
Garlic Oregano Vinaigrette
2clovesgarlicminced
1/2teaspoonfine sea salt
2Tablespoonsred wine vinegar
2Tablespoonsfreshly-squeezed lemon juice
1Tablespoon dried oreganoMediterranean, if possible
1/4teaspoonfreshly ground black pepper
1cupextra virgin olive oil
Chopped Salad
1headiceberg lettuceor Romaine lettuce
1headradicchiopink or red
1/4red onionsliced
1pintcherry tomatoes
1cupcanned artichoke heartsdrained
1/2cupcooked chickpeas
4ozprovolone cheese
4ozGenoa salami
2-3pickled pepperoncini
1/2cupItalian parsley leavesroughly chopped
1teaspoondried oreganoto garnish
Instructions
Make the Vinaigrette
In a small bowl with the back of a wooden spoon, or mortar and pestle, crush the garlic and salt together to make a paste. Using a fork, whisk in the red wine vinegar and lemon juice.
Season the vinaigrette with oregano and salt. Drizzle in the olive oil while whisking. Transfer to a jar, cover and leave at room temperature while you prep the salad. Vinaigrette can be made up to one week in advance and stored in the fridge.
Make the Salad
Discard the outer leaves of the iceberg or romaine lettuce and radicchio. Cut in half and remove the core or each. Roughly chop into 12/ inch strips, or smaller if that is your preference. Add greens to a large salad bowl.
Cut the tomatoes and artichoke hearts into quarters. Dice the provolone and cut the salami into ribbons. Thinly slice the pepperoncini, if using.
Pile all of the ingredients onto the salad greens: red onion, chickpeas, tomatoes, artichokes, cheese, salami and pepperoncini peppers. Drizzle on about 1/4 cup of the vinaigrette and toss everything to coat.
Taste the salad and add more vinaigrette if desired. Season with salt and pepper if needed. Toss in the fresh parsley and sprinkle on the dried oregano. Toss the salad one more time and serve immediately.