Ingredients:

  • 6 cups (140g) Romaine lettuce, torn into bite-sized pieces
  • 2 cups (300g) Rustic Italian tomato salad mix or cherry tomatoes, halved
  • 1 cup (150g) English cucumber, sliced into half-moons
  • ½ cup (75g) Red onion, thinly sliced
  • ½ cup (60g) Kalamata olives, pitted and halved
  • 6 oz (170g) Salami, sliced into thin strips or bite-sized cubes
  • 8 oz (225g) Fresh mozzarella, torn into irregular chunks
  • ¼ cup (30g) Fresh parsley, chopped
  • ½ cup (120ml) Extra virgin olive oil
  • 3 tbsp (45ml) Red wine vinegar
  • 1 clove (5g) Garlic, minced finely
  • 1 tsp (5g) Dried oregano
  • 1 tbsp (15g) Grated Parmesan cheese
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper

Instructions:

  1. Wash and dry the Romaine lettuce thoroughly. Tear the mozzarella and lettuce by hand into irregular pieces to achieve a rustic look.
  2. Slice the salami, cucumber, and red onion into varied sizes to create textural contrast.
  3. In a mason jar or small bowl, combine extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, grated Parmesan, salt, and black pepper.
  4. Shake the jar vigorously for 30 seconds or whisk until the dressing is emulsified, thick, and opaque.
  5. Place the prepared lettuce, tomatoes, cucumber, onion, olives, salami, mozzarella, and parsley into a large mixing bowl.
  6. Drizzle the homemade vinaigrette over the ingredients and toss gently with salad tongs until evenly coated.