Italian Salad Recipe

Prepare lettuce

Rinse romaine lettuce thoroughly under cold water. Spin or pat dry and chop into bite-sized pieces (about 1-1.5 inch pieces). Place in a large salad bowl.

Prep vegetables

Wash cherry tomatoes and halve them. Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick. Thinly slice the red onion into half-rings and separate into strands. Add tomatoes, cucumber, and red onion to the bowl with lettuce.

Add pepperoncini and olives

Slice pepperoncini in half lengthwise (remove seeds if you prefer less heat) and add to the bowl. Add Kalamata olives whole or halved depending on size.

Add meats, herbs and cheese

If using pepperoni or salami, roll or roughly chop slices and add to the salad. Tear fresh basil leaves and scatter over the salad. Add shaved or grated Parmesan.

Add croutons

Just before serving, add croutons to keep them crunchy.

In a small bowl or jar, combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey, salt, black pepper, and red pepper flakes (if using). Whisk or shake until combined.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add to jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning — add more salt, pepper, or vinegar if needed.

Let the dressing sit for 5 minutes to allow flavors to meld, then taste again and adjust.

Pour about half the dressing over the salad and toss gently to coat all ingredients. Add more dressing to taste; you may not need all the dressing depending on preference.

Taste and adjust: add additional salt, pepper or lemon juice if desired. Top with any extra Parmesan and a few basil leaves for garnish.

Serve immediately so croutons stay crisp. Leftover dressing can be refrigerated up to 5 days in a sealed container; bring to room temperature and shake before using.