Ingredients Jump to Instructions ↓

  1. 6 ounces sliced provolone cheese

  2. 5 ounces very thinly sliced sopresatta

  3. 5 ounces very thinly sliced salami

  4. 1/2 cup fresh basil leaves

  5. 5 ounces very thinly sliced prosciutto

  6. 6 ounces sliced mozzarella cheese

  7. 3 cups 1-inch pieces iceberg lettuce

  8. 3 cups 1-inch pieces romaine lettuce

  9. 2 cups 1/4-inch julienned strips radicchio

  10. 1 cup 1/4-inch julienned strips endive

  11. 1/2 cup pepperoncini, cut in thirds

  12. 1/2 cup peppadews, quartered

  13. 1/2 cup black olives, quartered

  14. 1/3 cup balsamic vinegar

  15. 1 teaspoon finely chopped fresh oregano leaves

  16. 2 teaspoons finely chopped fresh parsley leaves

  17. 1 teaspoon finely chopped fresh thyme leaves

  18. 1 teaspoon finely minced garlic

  19. 1/4 teaspoon salt

  20. 1/2 teaspoon freshly ground black pepper

  21. 3/4 cup extra-virgin olive oil

  22. 3 tablespoons grated Parmesan

Instructions Jump to Ingredients ↑

  1. On a small cutting board, lay down a piece of plastic wrap , about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella . Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together. In a large salad bowl, toss together lettuces, pepperoncini , peppadew and olives. In a small bowl combine balsamic vinegar, oregano, parsley , thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate. Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.


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