Spicy Italian Maso Salad Recipe

Prepare lettuces

Rinse romaine and iceberg leaves under cold water; dry thoroughly (use a salad spinner). Chop or tear romaine into roughly 1–1.5 inch pieces and core and thinly slice the iceberg. Combine both in a large salad bowl and chill while other components are prepared.

Prepare meats and cheese

Fold or quarter the salami slices into bite-size pieces. Stack and slice the ham into 1/2-inch strips. Tear or cube the fresh mozzarella into bite-size pieces and add to the bowl with the lettuces.

Prepare vegetables and crunchy topping

Thinly slice the red onion into half-moons; separate slices with your fingers so they don't clump. Drain and slice pepperoncini into rings (reserve a few whole for garnish if desired). Halve cherry tomatoes if using. Add black olives, sliced pepperoncini, red onion, and cherry tomatoes to the bowl. Right before serving, sprinkle French's fried jalapeño crisps over the top to maintain crunch.

Add meats

Scatter folded salami and sliced ham evenly over the assembled salad so each serving gets a balance of meats.

In a small bowl or jar, combine red wine vinegar, Dijon mustard, minced garlic, dried oregano, crushed red pepper flakes, honey, salt, and black pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking vigorously (or close jar and shake) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add more salt, pepper, or honey to balance acidity if needed.

If you prefer a spicier dressing, finely chop 1–2 pepperoncini or add 1/4 tsp more red pepper flakes and whisk into the dressing.

Drizzle dressing over the salad just before serving — start with about 3–4 tablespoons, toss gently to coat all ingredients, and add more to taste. Make sure the torn mozzarella and meats are evenly distributed as you toss.

Top with French's fried jalapeño crisps to preserve crunch. Garnish with a few whole pepperoncini rings or additional black pepper if desired.

Serve immediately.