Ingredients
Scale
Salad
- 6 cups chopped romaine lettuce
- 2 cups finely shredded iceberg lettuce
- 4 oz salami, chopped
- 3 oz sliced pepperoni, quartered
- 1 cup cherry tomatoes, halved
- ½ cup sliced pepperoncini, well drained
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ⅓ cup thinly sliced red onion
- ¼ cup sliced black olives, drained
- 2 tablespoons chopped fresh parsley
Grinder Dressing
- ⅓ cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon pepperoncini brine from the jar
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- Up to ¼ teaspoon salt, to taste
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, optional
Instructions
- Whisk the dressing ingredients until smooth, starting with less salt and adding optional honey to taste. Refrigerate while preparing the salad.
- Thoroughly dry the lettuces. Combine with tomatoes, drained pepperoncini, onion, drained olives, and parsley in a large bowl.
- Add salami, pepperoni, mozzarella, and Parmesan. Toss gently to distribute.
- Add about three-quarters of the dressing and toss until lightly coated. Add more only as needed.
- Taste and adjust the finish. Serve immediately, or refrigerate for a brief 5-minute rest before serving.
Notes
- Keep dressing separate for meal preparation and leftovers.
- Cured meats, cheese, olives, and brine contribute salt; taste before adding more.
- Exact nutrition has not been calculated, so the original approximate calorie figure is not included.
- The recipe contains dairy and, depending on mayonnaise and mustard brands, may contain other allergens. Check labels as needed.
- Prep Time: 20 minutes
- Cook Time: None