Mediterranean Salad Recipe

Prepare Greens

Wash and spin dry the mixed salad greens. Place the drained greens into a large serving bowl and gently toss to open up leaves.

Arrange Meats

Fold or loosely roll the thin slices of hot capicola and salami. Arrange them over the greens in an even layer, distributing the meat so every serving will have both.

Add Cheeses & Veggies

Scatter the crumbled feta evenly over the salad. Add the halved cherry tomatoes, halved/pitted olives, sliced pepperoncini, and thinly sliced red onion. Gently toss once or twice to combine components, taking care not to break the tomatoes.

Garnish

Sprinkle the chopped fresh parsley over the salad and give a final very gentle toss to distribute garnish.

Combine balsamic vinegar and fig jam in a small saucepan over medium-low heat. Whisk or stir constantly until the jam fully dissolves into the vinegar, about 2–3 minutes.

Bring mixture to a gentle simmer, then reduce heat to low and let simmer until slightly thickened and glossy, about 4–6 minutes. Remove from heat. The glaze should coat the back of a spoon; it will thicken more as it cools.

Whisk in the extra-virgin olive oil, Dijon mustard, and honey (if using) until smooth. Taste and season with salt and freshly ground black pepper. If glaze is too thick, whisk in 1–2 teaspoons of warm water to loosen slightly.

Let the glaze cool for 5 minutes, then drizzle over the assembled salad just before serving. Start with roughly 3 tablespoons of glaze and add more to taste. Serve any remaining glaze on the side.