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How to make Big Yummy Italian Salad

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This Big Italian Salad Hits Every Time.

 

Right now, I am in a salad zone. I adore a big Italian salad, especially in the summer, with lots of cheese, pepperoncini, and other spicy, briny, and delicious ingredients.

However, I detest having to consider what to wear. I am a sloth. Although not difficult, does it feel like a barrier? I am not sure.

This is how I am currently preparing Italian salads; by this I mean, preparing meals outside in the sun for a few blissful moments each couple of days. It is like Olive Garden’s bottomless salad, only more sophisticated, enjoyable, and overall amazing.

Shreds of romaine, chopped salami and cheese (two varieties, if I am being picky), pepperoncini, paper-thin slices of red onion, and a heaping spoonful of these golden-brown, crispy garlic bits—basically, a less-mouth-scratching, more enjoyable version of a crouton. In between all this flavor is a subtle, golden garlicky breadcrunchy crunch. 

 

And the crucial element! The dressing gets slicked into every crevice of this salad—it’s just in the form of a couple of absolutely mindless, no-recipe splashes and drizzles. I make use of three things:

a good olive oil

pepperoncini brine

Italian seasoning

I suppose I have just recently come to the realization, but there is already so much flavorful, good stuff here, so why are we making a dressing for this? Not necessary. Shake, splash, and it is done.

These days, I make this salad with DeLallo Castelvetrano Extra Virgin Olive Oil, which is delicious—fruity, pleasantly bitter, and peppery—and works well for finishing—which is pretty much every application in this salad. And there is the squeeze bottle! Oh my! Love, deep and true! Because of this, it is THE IDEAL oil component for this recipe. Right now, I feel a personal connection to this bottle of olive oil. DeLallo, with whom we have collaborated for many years, manufactures and imports the finest Italian goods available!

To large, delicious salads in the sun! Now let us move!

 

Let’s Make An Amazing Italian Salad.

Cut Up Your Salad Stuff.

Salami, cheese, red onion, and lettuce. (I’m using romaine here.)

Make Your Golden Panko.

In this recipe, the DeLallo Castelvetrano squeeze bottle oil is my best friend. To begin, simply squeeze that oil onto the panko along with some garlic powder.

After about a minute in the microwave, we stir it and give it another 20 to 30 seconds to get it nice and golden. Do not taste it just yet—it will be hot! However, sprinkle with a little salt and enjoy your crisps.

Low-Key Dress Everything.

This is absolutely effortless. I just added 3 things: a few shakes of Italian seasoning, a couple squeezes of olive oil

and a splash of pepperoncini brine.

You’re Done! Yum!

Toss and serve! Or, in my case, take the whole big bowl for yourself.

Description

I love a big Italian salad! Crisp romaine, salty salami and cheese, briney pepperoncini, and toasty garlic breadcrumbs. YUM!

 

Ingredients

 

Big Yummy Italian Salad

34 cups chopped romaine lettuce
12–15 pieces salami, cut into bite-sized pieces
1/2 cup cubed cheese, like Provolone
1/4 cup grated Parmesan cheese
1/2 cup DeLallo Sliced Mild Pepperoncini
1/2 cup thinly sliced red onion

Golden Crispy Garlic Panko

1 cup panko
1/2 teaspoon garlic powder
2 tablespoons DeLallo Castelvetrano Extra Virgin Olive Oil

No-Recipe Italian Dressing:

Drizzle of DeLallo Castelvetrano Extra Virgin Olive Oil (3 tablespoons)
Splash of pepperoncini brine (1-2 tablespoons)
A few shakes of Italian seasoning (about 1/2 teaspoon)
salt and pepper to taste

 

Instructions

Prep Salad Stuff: Chop all your salad veggies, meat, cheese, etc.
Make Golden Crispy Garlic Panko: Mix panko, oil, and garlic powder in a bowl. Microwave for 1 minute, stir, and microwave again for 20–40 seconds until it’s nice and golden. It’ll be hot! (Don’t taste it yet.) Season with salt.
Toss with No-Recipe Dressing: Add all your salad stuff to a large bowl. Drizzle with oil, pepperoncini brine, Italian seasoning, salt and pepper. Toss to combine, taste, adjust—you know the drill. Finish by tossing those golden panko crispies in there! YUM!

 
 

Frequently Asked Questions For This Italian Salad

How could I make this vegetarian?

Swap in chickpeas for the salami! It would be especially good with the marinated chickpeas from this recipe.

Can I make this gluten-free?

Yep! Just swap in some gluten-free breadcrumbs for the panko.

Is this salad spicy?

There’s a slight kick from the sliced pepperoncini and potentially the salame, depending on what kind you buy, but overall it’s not too spicy. If you’re sensitive to spice, you could reduce the amount of pepperoncini slices and buy a salame without any heat.

Does this salad prep well?

Yes! Just keep the crispy panko and dressing separate from everything else!

How could I increase the protein?

Chicken would be delicious—grilled or made in the air fryer!

 

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ALSO READ: Crispy Rice Salad with Cucumbers and Herbs

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Ahmed Mainul

My name is Ahmed Mainul Mondal, I'm the founder of the hospitality career profile website. I'm writing blogs and news posts as per user preferences.

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