Ingredients
Scale
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 cup sliced red bell pepper
- 1/2 cup sliced red onion
- 1/2 cup Kalamata olives, pitted
- 1/2 cup marinated artichoke hearts, quartered
- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup diced Genoa salami (replace with chicken ham)
- 1/2 cup diced provolone cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
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Prepare the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, and minced garlic. Season with salt and pepper to taste. Set aside.
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Assemble the Salad:
- In a large bowl, combine chopped romaine lettuce, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, artichoke hearts, pepperoncini peppers, diced chicken ham, and provolone cheese.
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Dress the Salad:
- Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.
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Serve:
- Transfer the salad to a serving platter or individual plates. Sprinkle grated Parmesan cheese on top and garnish with fresh basil leaves. Serve immediately.