TOMATOES, HAM, SALAMI, KALAMATA OLIVES, PEPPERONCINI W. FETA Recipe

Prepare tomatoes and greens

Wash tomatoes and salad greens. Cut tomatoes into wedges or 1/2-inch slices (enough to make ~2 cups). Pat greens dry and place in a large salad bowl.

Stack the ham slices, roll or fold, then slice into 1/2-inch strips. Quarter the salami slices. Scatter both over the greens and tomatoes evenly.

Pit and halve the kalamata olives if not already pitted. Slice the pepperoncini into rings (remove seeds for less heat). Distribute olives and pepperoncini across the salad.

Crumble the feta cheese and sprinkle it evenly over the assembled salad components.

Make the dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tbs fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp dried oregano, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a closed jar until emulsified.

Dress the salad

Taste the dressing and adjust seasoning if necessary. Pour about 2 tbs of dressing over the salad and gently toss to combine, ensuring even coating without over-saturating the greens. Reserve remaining dressing (about 1 tbs) for individual adjustments or second serving.

Tear basil leaves and scatter over salad. Sprinkle toasted pine nuts for crunch. Give a final gentle toss and serve immediately.