Layers of cured meats, cheeses, bold olive salad, and crisp greens create a lively plate for sharing.
# What You’ll Need:
→ Olive Salad
01 - 240 ml mixed pitted green and black olives, chopped
02 - 60 ml pickled giardiniera, chopped
03 - 2 tablespoons capers, rinsed
04 - 2 tablespoons roasted red peppers, diced
05 - 2 tablespoons fresh parsley, chopped
06 - 1 garlic clove, minced
07 - 2 tablespoons red wine vinegar
08 - 3 tablespoons extra-virgin olive oil
09 - 0.5 teaspoon dried oregano
10 - Freshly ground black pepper, to taste
→ Salad Base
11 - 4 cups romaine lettuce, chopped
12 - 2 cups baby spinach leaves
13 - 1 cup grape tomatoes, halved
14 - 1 small red onion, thinly sliced
→ Meats and Cheeses
15 - 100 g Genoa salami, sliced into strips
16 - 100 g mortadella or ham, sliced into strips
17 - 100 g provolone cheese, sliced into strips
18 - 100 g mozzarella cheese, sliced into strips
→ Garnish
19 - 60 ml fresh basil leaves, torn
20 - 60 ml pepperoncini, sliced (optional)
# How to Make It:
01 - Combine chopped olives, pickled giardiniera, capers, roasted red peppers, parsley, and minced garlic in a medium bowl. Add red wine vinegar, extra-virgin olive oil, dried oregano, and black pepper. Mix thoroughly and set aside to marinate while assembling the remainder.
02 - Layer chopped romaine lettuce and baby spinach evenly on a large shallow serving platter or salad bowl.
03 - Scatter halved grape tomatoes and thinly sliced red onion across the greens.
04 - Arrange strips of Genoa salami, mortadella or ham, provolone, and mozzarella in decorative layers or stacks on top of the salad base.
05 - Generously spoon the marinated olive salad mixture over the meats and cheeses.
06 - Sprinkle torn fresh basil and sliced pepperoncini over the salad as garnish, if desired.
07 - Serve immediately, or chill for up to one hour to allow flavors to meld before serving.
