Yummy Italian Salad

A quick and easy salad combining crunchy panko, tangy pepperoncini, and salty salami, perfect for a weeknight meal or potluck.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Italian

Calories: 280

Ingredients Method Notes

Ingredients

Salad Ingredients

3 to 4 cups chopped romaine lettuce Start with very dry romaine.
12 to 15 pieces salami, cut into bite-sized pieces Cut evenly for balanced flavor.
1/2 cup cubed cheese like Provolone Can be swapped for mozzarella pearls.
1/4 cup grated Parmesan cheese
1/2 cup DeLallo Sliced Mild Pepperoncini Adjust for less heat if preferred.
1/2 cup thinly sliced red onion

Crispy Panko

1 cup panko Make it crispy just before tossing.
1/2 teaspoon garlic powder
2 tablespoons DeLallo Castelvetrano Extra Virgin Olive Oil For toasting the panko.

Dressing

3 tablespoons DeLallo Castelvetrano Extra Virgin Olive Oil
1 to 2 tablespoons pepperoncini brine Adjust to taste for tang.
1/2 teaspoon Italian seasoning
to taste salt and pepper Taste and adjust.

Method

Preparation

Chop all your salad veggies, salami, and cheese.

Make Golden Crispy Garlic Panko

Mix panko, oil, and garlic powder in a bowl. Microwave for 1 minute, stir, then microwave again for 20 to 40 seconds until golden. Season with salt.

Toss with No-Recipe Dressing

In a large bowl, combine all salad ingredients. Drizzle with olive oil, pepperoncini brine, Italian seasoning, salt, and pepper. Toss to combine, taste, and adjust.
Finish by adding the golden panko crispies and toss gently.

Notes

Serve chilled or at room temperature. Pairs well with crusty bread or grilled proteins. Store leftover salad in an airtight container for up to 2 days, keeping panko crispies separate until serving.