Description
A vibrant and flavorful Big Yummy Italian Salad featuring crisp romaine, savory salami, creamy cheeses, tangy pepperoncini, and golden garlic panko crisps tossed in a zesty Italian-inspired dressing. Ready in just 15 minutes, this salad combines crunchy textures and bold flavors for a satisfying and easy-to-make meal or side dish.
Ingredients
Scale
Salad Ingredients
- 3-4 cups chopped romaine lettuce
- 12-15 pieces salami, cut into bite-sized pieces
- 1/2 cup cubed Provolone cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup DeLallo Sliced Mild Pepperoncini
- 1/2 cup thinly sliced red onion
Garlic Panko Topping
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 2 tablespoons DeLallo Castelvetrano Extra Virgin Olive Oil
- Salt, to taste
Dressing
- 3 tablespoons DeLallo Castelvetrano Extra Virgin Olive Oil (drizzle)
- 1-2 tablespoons pepperoncini brine (splash)
- About 1/2 teaspoon Italian seasoning (a few shakes)
- Salt and pepper, to taste
Instructions
- Prep Salad Ingredients: Chop the romaine lettuce, salami, Provolone cheese, pepperoncini, and thinly slice the red onion to prepare all salad components.
- Make Golden Crispy Garlic Panko: In a microwave-safe bowl, combine the panko breadcrumbs, garlic powder, and 2 tablespoons olive oil. Microwave for 1 minute, stir, then microwave for another 20 to 40 seconds until the panko is golden brown and crispy. Be careful as it will be hot. Season with salt to taste.
- Assemble and Toss Salad: Place all chopped salad ingredients into a large bowl. Drizzle with 3 tablespoons olive oil, splash in the pepperoncini brine, sprinkle Italian seasoning, salt, and pepper. Toss thoroughly to combine and adjust seasoning if necessary. Finally, toss in the golden crispy garlic panko breadcrumbs for added texture and flavor. Serve immediately for the best crunch.
Notes
- For a vegetarian version, omit the salami and consider adding chickpeas or grilled vegetables for protein.
- The pepperoncini brine adds tang and zest to the dressing; adjust amount based on your preference for acidity.
- The garlic panko can be made in an oven at 350°F for 5-7 minutes if preferred over microwaving—just watch closely to avoid burning.
- This salad is best served fresh to maintain the crispness of the panko and lettuce.
