Potenza Salad Recipe

Wash and dry greens

Rinse the romaine or mixed greens thoroughly under cold water, then spin or pat dry. Tear larger leaves into bite-size pieces and place in a large salad bowl or on a serving platter.

Prepare tomatoes

Core and cut the tomatoes into wedges (about 8 wedges from each medium tomato). Scatter the tomato wedges evenly over the greens.

Hard-boil and halve eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, turn off heat, and let sit 9–11 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and slice each egg in half. Arrange the egg halves on the salad.

Scatter the halved pitted black olives over the salad base.

Stack and roll the slices of ham, salami, and pepperoni, then slice them into 1/2-inch strips or fold into ribbons. Distribute the ham, salami, and pepperoni evenly over the salad.

Tear or cube the provolone (or mozzarella) into bite-size pieces and scatter the cheese across the salad, ensuring even coverage.

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, and dried oregano.

Add salt and black pepper. Whisk vigorously (or shake jar with lid) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds. Taste and adjust seasoning—add more salt, pepper, or lemon juice as desired.

Just before serving, drizzle the dressing evenly over the arranged salad (start with about three-quarters of the dressing; reserve the rest for diners to add). Gently toss the salad if you prefer ingredients evenly coated, or leave it arranged on a platter so each diner can take composed portions.

Garnish with fresh basil leaves and serve with crusty bread or crostini on the side.

If desired, offer extra red pepper flakes or grated Parmesan at the table.