Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Dried Oregano
  • 1 clove minced Garlic
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1 large head Romaine Lettuce, roughly chopped
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/2 medium English Cucumber, diced
  • 1/4 small Red Onion, thinly sliced
  • 4 ounces Genoa Salami, cut into cubes or ribbons
  • 4 ounces Provolone Cheese, cut into 1/2-inch cubes
  • 4 ounces Fresh Mozzarella Balls (bocconcini), drained well
  • 6 ounces Canned Artichoke Hearts, drained and quartered
  • 1/2 cup Pitted Kalamata Olives, halved
  • 1/4 cup Pepperoncini Peppers, sliced into rings

Instructions:

  1. Combine Aromatics: In a small jar or bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
  2. Emulsify: Slowly drizzle in the olive oil while continuously whisking vigorously (or securely seal the jar and shake well). The dressing should thicken slightly.
  3. Rest: Set the dressing aside for at least 10 minutes to allow the garlic and oregano to infuse the mixture. Taste and adjust seasoning if needed.
  4. Prepare the Base: Thoroughly wash and dry the romaine lettuce. Chop it roughly into bite-sized pieces and place the chopped lettuce in the largest mixing bowl you have.
  5. Chop the Vegetables: Dice the cucumber, halve the tomatoes, and thinly slice the red onion. Add these to the lettuce bowl.
  6. Prep the Antipasti: Cut the salami and provolone into uniform cubes or ribbons. Drain and quarter the artichoke hearts and slice the pepperoncini.
  7. Combine the Stars: Add the salami, provolone, drained mozzarella, olives, and pepperoncini to the main salad bowl.
  8. Dress the Salad: Pour about two-thirds of the prepared vinaigrette over the salad mixture, saving the remainder for serving.
  9. Toss Gently: Using two large spoons, gently toss the salad until all ingredients are evenly coated in the dressing, avoiding bruising the lettuce.
  10. Serve Immediately: Serve the salad instantly on chilled plates. Offer the remaining vinaigrette on the side for anyone wanting an extra burst of acidity.