I’m just going to come out and say it: I love this salad. It’s easy, substantial, full-flavored, and even company worthy. It’s a satisfying and gorgeous summer dinner for enjoying al fresco with a generous pour of red wine. If you plan this during a week when you’re having a Primal pizza (here) you just might have all the ingredients on hand.
1/4 cup olive oil
3 Tbsp. red wine vinegar
1/4 cup fresh basil and oregano, chopped
salt and pepper, to taste
2 romaine hearts, sliced into ribbons
2 cups Italian meats (salami, pepperoni, soppressata, prosciutto, etc.), sliced into thin strips
1 cup kalamata olives, halved
4 oz. provolone, cut into small cubes (optional)
1 small jar marinated artichoke hearts, quartered
1/4 – 1/2 cup pepperoncini peppers, to taste
2) Add all salad ingredients to a large bowl. Toss with dressing and serve.
NOTES: If you only have dry herbs on hand for the dressing, add them to just the vinegar to activate the flavors. Let them rehydrate for 5 minutes or so before adding the olive oil.