epicurious5.0
Big Italian Salad
The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●peeler
- ●bowl
📝 Preparation Steps
1
Preheat oven to 425°. Tear ½ small loaf country-style bread into bite-size pieces (you should have about 5 cups). Toss on a rimmed baking sheet with 3 Tbsp. olive oil; season with kosher salt and freshly ground black pepper. Bake, tossing halfway through, until golden brown and crisp, 14–⏱️ 16 minutes. Let croutons cool.
Kosher saltFreshly ground black pepper
2
Meanwhile, shave 2 oz. Fontina or provolone cheese with a vegetable peeler or thinly slice into strips. Finely chop 1 cup pitted Kalamata olives and ½ cup drained Peppadew peppers in brine.
. Fontina or provolone cheese2 oz. (or more) dried oregano1 tsppitted Kalamata olives1 cup
3
Toss Fontina cheese, olives, Peppadew peppers, 1 very small head of iceberg lettuce, thinly sliced, ½ medium red onion, thinly sliced, 1 pint cherry tomatoes, halved, quartered if large, 10 oz. pearl mozzarella, drained, 7 oz. sliced deli ham, thinly sliced into strips, 4 oz. sliced salami, thinly sliced into strips, and croutons in a large bowl to combine. Drizzle 3 Tbsp. red wine vinegar and remaining 3 Tbsp. olive oil over, then add 1 tsp. dried oregano and season with salt and black pepper. Toss again to coat. Taste salad and add more oregano if needed.
very small head of iceberg lettuce, thinly sliced1pint cherry tomatoes, halved, quartered if large1. pearl mozzarella, drained10 oz. (or more) dried oregano1 tsp. sliced deli ham, thinly sliced into strips7 oz. sliced salami, thinly sliced into strips4 oz. red wine vinegar3 Tbsp
4
Divide salad among plates and season with more pepper.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...