Big Italian Salad
Ingredients
The salad
-
½
small loaf
country-style bread
-
6
Tbsp.
extra-virgin olive oil
-
2
oz.
Fontina or provolone cheese
-
1
cup
pitted Kalamata olives
-
½
cup
drained Peppadew peppers in brine
-
1
very small head
iceberg lettuce
-
½
medium
red onion
-
1
pint
cherry tomatoes
-
10
oz.
pearl mozzarella
-
7
oz.
sliced deli ham
-
4
oz.
sliced salami
The dressing
-
3
Tbsp.
red wine vinegar
-
1
tsp.
dried oregano
Seasoning
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Tear the bread into bite-size pieces and toss with olive oil, salt, and pepper on a baking sheet. Bake until golden brown and crisp, about 14–16 minutes.
- While the croutons cool, prepare the cheese, olives, and peppers by chopping or slicing as needed.
- In a large bowl, combine the cheese, olives, peppers, lettuce, onion, tomatoes, mozzarella, ham, salami, and croutons.
- Drizzle with red wine vinegar and remaining olive oil, add oregano, and season with salt and pepper. Toss to coat.
- Serve the salad on plates and season with additional pepper if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
12g
Sodium
600mg
Cholesterol
30mg
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