| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Inactive: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 6 ounces sliced provolone cheese
- 5 ounces very thinly sliced sopresatta
- 5 ounces very thinly sliced salami
- 1/2 cup fresh basil leaves
- 5 ounces very thinly sliced prosciutto
- 6 ounces sliced mozzarella cheese
- 3 cups 1-inch pieces iceberg lettuce
- 3 cups 1-inch pieces romaine lettuce
- 2 cups 1/4-inch julienned strips radicchio
- 1 cup 1/4-inch julienned strips endive
- 1/2 cup pepperoncini, cut in thirds
- 1/2 cup peppadews, quartered
- 1/2 cup black olives, quartered
- 1/3 cup balsamic vinegar
- 1 teaspoon finely chopped fresh oregano leaves
- 2 teaspoons finely chopped fresh parsley leaves
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely minced garlic
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 3 tablespoons grated Parmesan
Instructions
- On a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together.
- In a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives.
- In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate.
- Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 408 |
| Total Fat | 33 g |
| Saturated Fat | 10 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 19 g |
| Cholesterol | 54 mg |
| Sodium | 1112 mg |
Reviews
Amazing! We make the salad dressing and use it for a simpler version of the salad, as well!
I did add proscuitto to the cheese/salami roll, but it was just an extra, either way is great.
Excellent Salad. Left out a few ingredients I didn’t care for and use Red Wine Vinegar.
I have made these several times and it is a crowd pleaser…….
I absolutely LOVE this salad. I have made it several times now. can be used as a side dish or a main dish, depending on how hungry you are! I did find that the dressing recipe was too oily for my taste, so I added extra balsamic to it. I actually keep a batch of this dressing on hand at all times. its fantastic!!
All I have to say! Every recipe I have made from him is just awesome! Thanks Guy!!!