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  • 2 garlic cloves
  • 1/4 teaspoon sea salt
  • 1/4 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 3/4 cup olive oil (or combination olive and canola oil)
  • 1 to 2 pinch red pepper flakes
  • 1 large head romaine, washed, dried, chopped
  • 1 head radicchio, washed, dried, torn into bite-sized pieces
  • 10 ounces baby spinach
  • 2 celery ribs, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, cut into halves
  • 1/2 cup pitted green olives and/or pitted black olives
  • 10 peperoncini peppers, thinly sliced
  • 1/2 cup roasted red peppers, thinly sliced
  • 1 (14-ounce) can quartered artichoke hearts in brine, drained
  • 1/4 to 1/2 pound pepperoni or salami, thinly sliced
  • 8 ounces provolone slices, cut into thin strips
  • 1/4 cup grated Parmigiano Reggiano


  1. To prepare dressing, mash garlic and salt to a paste in a small bowl. Whisk in mayonnaise, vinegar and oregano, then whisk in oil. Season with red pepper flakes.
  2. To prepare salad, place mixed greens in a large bowl. Add vegetables, meat and provolone. Pour dressing over ingredients and toss well.  Sprinkle Parmigiano Reggiano on top.
Recipe courtesy of Nancy Vienneau and the Third Thursday Potluck

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The recipe was originally published as Big Italian Salad on

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