Napoli’s Salad Recipe

Name: Napoli’s Italian restaurant ( Lufkin Tx )s Napoli’s Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cups cooked ham, diced; 1 cups salami, diced (hard or dry salami); 1 cups provolone cheese, diced or shredded; 1 cups mozzarella cheese, diced or shredded (low-moisture or fresh, drained and patted dry); 0.5 cups pimentos (roasted red peppers), drained and chopped; 0.5 cups black olives, pitted and sliced; 0.25 cups red onion, very thinly sliced; 4 cups fresh romaine or mixed salad greens, chopped (optional base); 0.25 cups extra-virgin olive oil; 2 tbs red wine vinegar; 1 tsp Dijon mustard; 0.5 tsp granulated sugar or honey; 0.5 tsp dried oregano; 1 clove garlic, minced; 0.5 tsp salt; 0.25 tsp black pepper; 0.125 tsp red pepper flakes; 2 tbs fresh parsley, chopped; 2 tbs grated Parmesan or Romano (optional)

Inspired by Napoli’s Italian restaurant ( Lufkin Tx )

Time20m

Serves4

Chopped ham & salami, provolone, pimentos, black olives & mozzarella cheese.

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Ingredients

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Salad

1 1/2 cups cooked ham, diced

1 cups salami, diced (hard or dry salami)

1 cups provolone cheese, diced or shredded

1 cups mozzarella cheese, diced or shredded (low-moisture or fresh, drained and patted dry)

1/2 cups pimentos (roasted red peppers), drained and chopped

1/2 cups black olives, pitted and sliced

1/4 cups red onion, very thinly sliced

4 cups fresh romaine or mixed salad greens, chopped (optional base)

Dressing

1/4 cups extra-virgin olive oil

2 tbs red wine vinegar

1 tsp Dijon mustard

1/2 tsp granulated sugar or honey

1/2 tsp Dried oregano

1 clove Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/8 tsp Red pepper flakes

Garnish / Finish

2 tbs Fresh parsley, chopped

2 tbs grated Parmesan or Romano (optional)

Method

Salad

Prepare proteins and cheeses

Dice the cooked ham into roughly 1/2-inch pieces. Dice or thinly slice the salami into similar-sized pieces. Dice or shred the provolone and mozzarella so pieces are bite-size. Place ham, salami, provolone and mozzarella in a large mixing bowl.

Add vegetables

Drain and chop the pimentos (roasted red peppers) into small strips or dice. Slice the pitted black olives and very thinly slice the red onion. Add the pimentos, olives, and red onion to the bowl with the meats and cheeses. If using greens, chop the romaine or toss the mixed greens and add them to the bowl as a base or combine with the other ingredients.

Dressing

Make the dressing: In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, sugar or honey, dried oregano, minced garlic, salt, black pepper, and red pepper flakes. Whisk vigorously or shake in a covered jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add an extra 1/2 tsp vinegar if you prefer tangier, or a pinch more sugar to tame acidity.

Pour and toss: Pour about three-quarters of the dressing over the salad mixture and toss gently with tongs or salad forks until all ingredients are evenly coated. Add more dressing to taste; you likely will use between 2 and 4 tablespoons per serving depending on preference. Let the salad sit 5–10 minutes to allow flavors to marry.

Garnish / Finish

Finish and serve: Taste the salad and adjust salt/pepper if needed. Sprinkle chopped fresh parsley and the optional grated Parmesan or Romano over the top. Serve immediately as a chilled salad or slightly chilled. Leftovers keep covered in the refrigerator for up to 2 days; add a splash of extra olive oil before serving if cheeses have absorbed too much dressing.