Big Yummy Italian Salad
Total Time
15 minutes
Prep Time
15 minutes
Cook Time
0 minutes
Rating
5 out of 5 stars
(7)
Ingredients
2-4 servings
- 3–4 cups chopped romaine lettuce
- 12–15 pieces of salami, cut into bite-sized pieces
- 1/2 cup cubed cheese like Provolone
- 1/4 cup grated Parmesan cheese
- 1/2 cup DeLallo Sliced Mild Pepperoncini
- 1/2 cup thinly sliced red onion
- 1 cup panko
- 1/2 teaspoon garlic powder
- 2 tablespoons DeLallo Castelvetrano Extra Virgin Olive Oil
- Drizzle of DeLallo Castelvetrano Extra Virgin Olive Oil (3 tablespoons)
- Splash of pepperoncini brine (1-2 tablespoons)
- A few shakes of Italian seasoning (about 1/2 teaspoon)
- Salt and pepper to taste
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Preparation
Chef’s notes
Swap in chickpeas for the salami to make it vegetarian.
Use gluten-free breadcrumbs to make it gluten-free.
To increase protein, add chicken – grilled or made in the air fryer.