Carmine’s Salad Recipe

Prepare vegetables

Wash and spin dry the mixed salad greens. Dice the tomato into 1/2-inch pieces to yield about 1/2 cup. Thinly slice the red onion, radishes, and celery. Halve lengthwise then slice the cucumber into thin half-moons. Slice the pepperoncini into rings and halve the pitted olives if necessary.

In a large bowl, combine the mixed greens, tomato, red onion, pepperoncini, celery, cucumber, radishes, and olives. Toss gently to combine and set aside while you make the vinaigrette.

Dice meats and cheeses

Stack and fold the salami and capicola and dice into roughly 1/4-inch pieces. Dice the mortadella (or ham) to match. Cut provolone and mozzarella/pecorino into small 1/4-inch cubes or shave the pecorino. Combine the diced meats and cheeses in a small bowl.

Taste one piece of each meat and cheese to ensure seasoning balance and adjust later with vinaigrette if needed.

Make the vinaigrette

In a small jar or bowl, add red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, sugar (if using), salt, and pepper. Whisk briefly to combine, then slowly stream in the extra-virgin olive oil while whisking continuously until emulsified and slightly thickened. Taste and adjust salt, acidity (add more vinegar or lemon), or sweetness as desired.

If making ahead, refrigerate up to 24 hours and bring to room temperature and re-emulsify by shaking or whisking before using.

Assemble the salad

Drizzle about half of the prepared vinaigrette (approximately 1 to 1.5 tablespoons) over the tossed salad greens and vegetables. Toss gently to coat evenly. Taste and add more vinaigrette if desired.

Scatter the diced Italian meats and cheeses evenly over the top of the dressed greens. Sprinkle chopped parsley and a light dusting of grated Parmesan, if using.

Serve immediately on a single plate or shareable bowl. Provide remaining vinaigrette on the side for extra dressing. This portion feeds 1–2.