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Chop Chop Salad
2 hearts of romaine, shredded or roughly chopped
1/2 pound salami, sliced and cut into small squares
1/2 pound pepperoni, diced into squares
1/2 pound provolone cheese, thinly sliced and cut into squares
1 cup parmesan cheese, cubed
1 (8 oz.) package marinated mini mozzarella balls
1 cucumber, thinly sliced
1 red bell pepper, seeds removed and sliced into strips
1 cup sliced banana peppers or pepperoncini peppers
1 cup white onion, thinly sliced into strips
1 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon garlic powder
1 tablespoon dried basil
2 teaspoon brown sugar, optional
2 teaspoons kosher salt
2 teaspoons black pepper
Prepare dressing first by whisking together red wine vinegar, olive oil, garlic powder, basil, brown sugar (if using), salt and pepper together in a measuring cup or spouted bowl. Set aside until ready to use.
Place chopped romaine, salami, pepperoni, provolone, parmesan, mozzarella, cucumber, bell pepper, onion and banana peppers in a large bowl.
Drizzle 3/4 cup dressing over the top then toss together and let sit at least 20 minutes before serving, giving flavors a chance to build and blend together. Reserve remaining dressing for guests to serve themselves.