Ingredients
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- 1/8 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes (optional)
Salad
- 1 head iceberg lettuce, chopped
- 1/4 cup sliced red onion
- 1 cup diced tomato
- 1/2 cup pepperoncini, sliced
- 1/2 cup diced provolone cheese
- 1/2 cup chopped salami
- 1/2 cup chopped deli turkey
Instructions
- Make the dressing: In a medium bowl, combine the mayonnaise, red wine vinegar, minced garlic, grated Parmesan cheese, dried oregano, salt, ground black pepper, and optional red pepper flakes. Stir well until all ingredients are fully incorporated and the dressing is smooth.
- Prepare the salad ingredients: Chop the iceberg lettuce into bite-sized pieces. Slice the red onion, dice the tomato and provolone cheese, and chop the salami and deli turkey into small pieces. Slice the pepperoncini.
- Assemble the salad: Add the sliced red onion, pepperoncini, diced tomato, diced provolone cheese, chopped salami, and chopped turkey into the bowl with the dressing. Top everything with the chopped lettuce.
- Toss and serve: Gently toss all the ingredients together until the lettuce and other salad components are evenly coated with the dressing. Serve immediately for the freshest taste.
Notes
- You can substitute iceberg lettuce with romaine or a mixed green blend for a different texture.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- For a lighter dressing, use a combination of mayonnaise and Greek yogurt.
- This salad can be stored in the refrigerator for up to 1 day but is best enjoyed fresh to avoid sogginess.
- Feel free to add other salad vegetables such as cucumber or bell pepper for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
