Servings: 4 small servings or 2 large servings
Equipment
Ingredients
For the Salad:
- 4 cups Romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion thinly sliced
- ½ cup black olives pitted and sliced
- ½ cup pearl mozzarella balls
- ½ cup green bell peppers diced
- ¼ cup banana peppers sliced
- 4 oz salami cubed (½ cup)
- 2 tablespoons basil chopped
- 2 tablespoons parsley chopped
For the Zesty Dressing:
- ½ cup olive oil extra-virgin (preferably labeled "extra-light tasting")
- ¼ cup red wine vinegar
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 1 lemon juiced (around 2-3 tablespoons of lemon juice)
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon sugar
Instructions
- Begin by chopping, dicing, and slicing the ingredients listed in the salad ingredients section.
- In a deep glass, combine all the dressing ingredients and use an immersion blender to mix them thoroughly.
- Assemble the salad by layering it in the following order: start with the chopped lettuce, followed by the halved cherry tomatoes, diced green bell peppers, diced cucumbers, mozzarella balls, cubed salami, thinly sliced red onions, sliced black olives, banana peppers, and the chopped basil and parsley.
- Finish by topping the layered salad with the prepared zesty dressing.
Notes
- Ensure all ingredients are chopped into similar sizes to create a balanced bite with every forkful.
- Add the dressing just before serving to prevent the salad from getting soggy.
- Red pepper flakes or hot sauce is a great option if you want to add some heat.
- To keep the salad fresh, store the chopped ingredients in an airtight container in the fridge for 2-3 days.
Nutrition
Calories: 387kcal | Carbohydrates: 12g | Protein: 7g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 17mg | Sodium: 829mg | Potassium: 408mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4785IU | Vitamin C: 40mg | Calcium: 126mg | Iron: 2mg
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