Ingredients
  • 1 head iceberg lettuce, cored and chopped
  • 1/4 pound hard salami, sliced not too thin then halved then cut into 1/2-inch strips
  • 1/4 pound hot coppa, sliced not too thin then halved then cut into 1/2-inch strips
  • 1/4 pound provolone, sliced not too thin then halved then cut into 1/2-inch strips
  • 1/4 cup hot cherry peppers, sliced or chopped plus 1 tablespoon of brine
  • 2 tablespoons white balsamic or wine vinegar
  • 1 rounded teaspoon super-fine sugar or Acacia honey
  • 1 teaspoon (1/3 palmful) dried oregano
  • 2 tablespoons fresh thyme, chopped
  • A handful flat-leaf parsley, finely chopped
  • A handful grated Pecorino or Parm
  • 1/3 cup EVOO – Extra Virgin Olive Oil
  • Salt and pepper
Yield
Serves: 4-6 servings
Preparation

Combine salad ingredients in a bowl. In another bowl whisk up vinegar, hot pepper brine, sugar or honey, oregano, thyme, parsley, cheese and EVOO. Toss salad with dressing and season with salt and pepper to taste.


MORE:

Fresh Antipasto Salad

Antipasto Salad

Jeanette’s Antipasto Zoodle Salad