Ingredients:

  • 120 ml extra virgin olive oil
  • 60 ml red wine vinegar
  • 5 ml Dijon mustard
  • 2 cloves garlic, minced
  • 5 ml dried oregano
  • 2.5 ml red pepper flakes
  • 115g Genoa salami, sliced into ribbons
  • 115g Pepperoni, quartered
  • 225g fresh mozzarella pearls
  • 115g sharp provolone, cubed
  • 1 head Romaine lettuce, chopped
  • 170g marinated artichoke hearts, drained and halved
  • 100g pitted Kalamata olives
  • 100g Castelvetrano olives
  • 150g grape tomatoes, halved
  • 50g red onion, thinly shaved
  • 8 pepperoncini peppers

Instructions:

  1. In a small glass jar, combine the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, and red pepper flakes. Shake vigorously for 30 seconds until the mixture is opaque and emulsified.
  2. Place the chopped romaine lettuce in a large wooden salad bowl. Layer the tomatoes, red onions, artichoke hearts, and olives on top of the greens.
  3. Add the salami ribbons, quartered pepperoni, mozzarella pearls, and cubed provolone to the bowl.
  4. Pour the prepared dressing over the ingredients and toss gently to ensure every leaf and protein is evenly coated. Serve immediately.