Ingredients
Scale
- 1/2 cup olive oil
- 3 Tbsp white vinegar (or rice vinegar, or lemon juice)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 14 to 16 ounces romaine leaf lettuce, chopped
- 1 cup kalamata olives, sliced
- 1 cup pepperoncinis
- 2 cups cherry tomatoes, halved
- 2 cups salami, cut into strips
- 1/2 cup red onion, thinly sliced
- 6 ounces grated parmesan cheese (about 1/2 to 1 cup)
Instructions
- Whisk together the olive oil, vinegar, garlic powder, onion powder, dried parsley, dried oregano, black pepper, and sea salt in a small bowl until well combined.
- Chop the romaine lettuce and place it in a large salad bowl.
- Add the kalamata olives, pepperoncinis, cherry tomatoes, salami, and red onion on top of the lettuce.
- Drizzle the dressing over the salad and toss everything together gently.
- Sprinkle the grated parmesan cheese on top and serve immediately.
Notes
Use fresh ingredients for the best flavor—especially your veggies. Bathe your salad in the dressing right before serving to keep it crisp. Feel free to adjust the salt and pepper to your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Paleo