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Italian Deli Chopped Salad with Pepperoncini Dressing

I had a salad like this on vacation and I just want it on repeat when the sun's out and the weather is warming up here in the midwest.
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Course Main Course, Salad
Cuisine Italian
Servings 4 people

Equipment

  • 1 Large Bowl
  • 1 Small Bowl for dressing
  • 1 Whisk
  • 1 Cutting board
  • 1 Sharp knife

Ingredients
  

For the Salad

  • 4 cups Organic Girl Gem Lettuce
  • 4 slices Mortadella, sliced small
  • ½ lb Provolone, cubed
  • ½ cup Green Olives
  • ⅓ cup Pepperoncini Peppers
  • ½ cup Roasted Red Peppers, from Jar
  • 1 cup Cherry Tomatoes, sliced in half
  • ⅓ cup Red Onion, diced
  • 2 tablespoon Pecorino Romano, grated

For the Dressing

  • ⅓ cup Olive Oil
  • 2 tablespoon Red Wine Vinegar
  • 2 Tbsp Pepperoncini Brine
  • 2 cloves Garlic, minced
  • 1 tablespoon Dried Oregano
  • ½ teaspoon Dijon Mustard
  • S + P

Instructions
 

  • Make the dressing: Whisk together olive oil, red wine vinegar, pepperoncini brine, garlic cloves, dried oregano, dijon mustard, salt and pepper, to taste until emulsified. It should be bright, tangy, and punchy. Taste and adjust seasoning as needed.
  • Build the salad: Add roughly chopped lettuce to a large bowl. Layer on mortadella, provolone, green olives, pepperoncini, sliced, roasted red peppers, cherry tomatoes, and red onion.
  • Toss everything well until coated.
  • Serve with toasted Naan!