- Salad
- Main
- Italian
- No-cook
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the pepperoncini vinaigrette
- 1/4 cup
red wine vinegar
- 2 tbsp
brine from the pepperoncini jar
- 1 tbsp
Dijon mustard
- 1 clove
garlic, finely grated or minced
- 2 tsp
dried oregano
- 1/2 tsp
sugar
- 1/2 tsp
black pepper, freshly ground
- 1/2 cup
extra-virgin olive oil
salt, to taste
For the salad
- 1 head
romaine lettuce, chopped into 1-inch pieces (about 8 cups)
- 1 head
small radicchio, cored and chopped (about 3 cups)
- 6 oz
sliced Genoa salami, stacked and cut into 1/2-inch strips
- 6 oz
provolone cheese, cut into 1/2-inch cubes
- 1 can
chickpeas (15 oz), drained and rinsed
- 1 pint
cherry tomatoes, halved
- 3/4 cup
pitted Castelvetrano or Kalamata olives, halved
- 1/2 cup
sliced pepperoncini, drained
- 1/2 piece
small red onion, thinly sliced
- 1/2 cup
fresh parsley leaves, roughly chopped
- 1/3 cup
grated Parmesan cheese
- Gluten-free
Contains milk (provolone cheese, grated Parmesan cheese).
Not checked: brine from the pepperoncini jar, pitted Castelvetrano or Kalamata olives.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the sliced red onion in a small bowl of cold water and let it sit while you prep everything else. This takes the harsh bite out. Drain well before using.
10 min, hands-off
- 1/2 cup fresh parsley leaves
- Step 2
In the bottom of a large salad bowl, whisk together the red wine vinegar, pepperoncini brine, Dijon mustard, garlic, oregano, sugar and black pepper. Slowly pour in the olive oil while whisking, so the dressing thickens slightly. Season with salt to taste, keeping in mind the salami, olives and cheese are already salty.
5 min
- 1/4 cup red wine vinegar
- 2 tbsp brine from the pepperoncini jar
- 1 tbsp Dijon mustard
- 1 clove garlic
- 2 tsp dried oregano
- 1/2 tsp sugar
- 1/2 tsp black pepper
- 1/2 cup extra-virgin olive oil
- salt
- Step 3
Chop the romaine into 1-inch pieces and the radicchio into similar pieces, then wash and dry both well in a salad spinner or with clean towels. Wet leaves make the dressing slide off.
8 min
- 1 head romaine lettuce
- 1 head small radicchio
- Step 4
Add the salami, provolone, chickpeas, tomatoes, olives, pepperoncini, drained red onion and parsley to the bowl, piling them on top of the dressing. Add the chopped romaine and radicchio last.
5 min
- 1 head romaine lettuce
- 1 head small radicchio
- 6 oz sliced Genoa salami
- 6 oz provolone cheese
- 1 can chickpeas (15 oz)
- 1 pint cherry tomatoes
- 3/4 cup pitted Castelvetrano or Kalamata olives
- 1/2 cup sliced pepperoncini
- 1/2 piece small red onion
- 1/2 cup fresh parsley leaves
- Step 5
Toss everything thoroughly from the bottom up until every leaf is coated. Sprinkle the Parmesan over the top, toss once more and taste; add a splash more vinegar or a pinch of salt if it needs lift. Serve right away.
2 min
- 1/3 cup grated Parmesan cheese
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026