Contadina Recipe

Quick-pickle the onion

In a small bowl combine 2 tablespoons red wine vinegar, 1/2 teaspoon sugar, 1/4 teaspoon red pepper flakes, and 1/8 teaspoon salt. Add 1/4 cup thinly sliced red onion, stir to coat, and let sit at room temperature for 10–15 minutes, stirring once. This softens the onion and adds a spicy-sour bite.

Make the dressing

In a small jar or bowl whisk together 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or salt if needed. Set aside.

Prepare the salad base: place 4 cups chopped romaine and 1 cup thinly sliced radicchio in a large salad bowl. Toss lightly to combine so colors are evenly distributed.

Add vegetables and legumes: add 1 cup diced cucumber, 1/2 cup drained and rinsed garbanzo beans, and 1/2 cup halved Kalamata or black olives to the bowl. Gently toss to combine.

Add salami and cheese: scatter 3/4 cup sliced imported Italian salami over the salad. Add 1/2 cup shaved imported Italian cheese (Parmigiano-Reggiano or Pecorino). Toss gently to combine.

Add spicy onion and dress: drain any excess liquid from the quick-pickled onions and add them to the salad. Drizzle the prepared dressing over the salad—start with about three-quarters of the dressing (roughly 3 tablespoons) and toss gently; reserve the rest to adjust seasoning to taste.

Finish and serve: taste and add more dressing, salt, or cracked black pepper as desired. Garnish with torn basil leaves if using. Serve immediately so lettuce stays crisp.