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Servings: 6
Calories: 359kcal
Ingredients
- 5 cups chopped romaine lettuce bite-size pieces
- 2 cups baby arugula leaves
- 1 cup salami quartered lengthwise and cut into bite-size pieces
- 10 slices prosciutto chopped into bite-size pieces
- 2 cups marinated quartered artichoke hearts, drained and patted dry
- ½ cup mixed olives green, black, and Kalamata
- 1 cup roasted red peppers drained and chopped
- 1 pint cherry or grape tomatoes halved
- 2 cups bocconcini
- Fresh parsley chopped
FOR THE DRESSING:
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
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Instructions
- In an extra-large bowl, combine the romaine lettuce and arugula.5 cups chopped romaine lettuce, 2 cups baby arugula leaves
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper until well combined.¼ cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon fresh garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pour half of the dressing over the salad and toss to coat, ensuring the leaves are slightly moistened.
- Top the greens with the salami, prosciutto, artichokes, olives, red peppers, bocconcini, and tomatoes. Drizzle with the remaining dressing and sprinkle with fresh parsley.1 cup salami, 10 slices prosciutto, 2 cups marinated, ½ cup mixed olives, 1 cup roasted red peppers, 1 pint cherry or grape tomatoes, 2 cups bocconcini, Fresh parsley
- Serve and enjoy!
Notes
- Prep ahead: Chop all your ingredients in advance and store them separately. Toss everything together just before serving to keep it fresh.
- Customize it: Don’t love olives? Swap them out for sun-dried tomatoes or add extras like red onions, roasted zucchini or grilled eggplant. For the meats, you can try adding pepperoni or pepperoncini instead of salami.
- Cheese: Bocconcini are great, but mozzarella, provolone cheese, shaved parmesan cheese, or even crumbled feta work wonderfully too.
- Fresh herbs: Feels free to swap the parsley for fresh basil or oregano.
- Use quality ingredients: Fresh greens, high-quality meats, and good olive oil will make a huge difference in flavor.
- Dressing variations: Add a splash of lemon juice or a pinch of Italian seasoning to customize the vinaigrette. You can also swap the balsamic vinegar for red wine vinegar if needed.
- Store-bought dressing: A high-quality Italian vinaigrette works if you’re short on time, but homemade always tastes best.
- Make ahead: Prep the ingredients and dressing separately, then toss everything together just before serving for the freshest flavor.
- Vegetarian option: Skip the meats and add more roasted vegetables, chickpeas, or grilled tofu for a hearty vegetarian version.
Storage Instructions
If you have leftovers, store them in an airtight container in the fridge for up to two days. Keep the dressing separate if possible to prevent the greens from getting soggy. Before serving again, give it a quick toss and add a fresh drizzle of dressing for the best flavor.Nutrition
Calories: 359kcal | Carbohydrates: 11g | Protein: 14g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1320mg | Potassium: 454mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4398IU | Vitamin C: 24mg | Calcium: 172mg | Iron: 1mg
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