Big Yummy Italian Salad

I am in a salad ZONE right now. In all seasons, but especially in summer, I love a big Italian salad – salami, cheese, pepperoncini, all the spicy, briny, mouth-loving salady things.

But I do not love having to think about a dressing. I’m lazy. It’s not hard but it feels like a barrier? I don’t know.

So here’s how I’m doing Italian salads right now – and by doing, I mean, like, making every couple of days to sit outside and eat in the sun for some lunchy moments of bliss. It’s giving Olive Garden bottomless salad, but, like, more grown-up, more fun, and all-around incredible.

We’ve got shreds of romaine, chopped salami and cheese (two kinds, if you’re me), pepperoncini, paper-thin pieces of red onion, and a big spoonful of these garlic golden crispy bits that are essentially serving the purpose of a crouton in a more pleasant, less mouth-scratching format. Just a delicate, golden garlic bready crunch amidst all this flavor. Drool.

• 3–4 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

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

• 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