To the Hand Salad Haters out there: BYE! Go look at some other recipe! Get your own food website! For those of you still here: Doesn't the idea of spooning a marinated mixture of meaty salami, salty cheese, olives, and juicy tomatoes into leaves of cold, crispy romaine sound, like, delicious?! That's because it is.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$28 At Bon Appétit Market
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Medium Bowl
$17 At Amazon
Box Grater
$16 At Amazon
Microplane
$18 At Amazon
Spoon
$24.69 At Amazon
Recipe information
Yield
4 servings
Ingredients
8
1
2
2
¼
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Cut 8 oz. cherry tomatoes into quarters. Transfer to a medium bowl, then pour 1 Tbsp. vinegar over. Let sit while you prep remaining ingredients.
Step 2
Cut 2 oz. salami into small pieces about ¼" thick.
Step 3
Grate 2 oz. cheese on the large holes of a box grater.
Step 4
Pit ¼ cup olives, then cut into quarters.
Step 5
Add salami, Parmesan, and olives to bowl with tomatoes.
Step 6
Using a microplane, finely grate 1 garlic clove into same bowl.
Step 7
Add 1 Tbsp. oil and 1 tsp. oregano and toss to combine.
Step 8
Slice off bottom of 1 romaine heart and divide into leaves.
Step 9
Serve hearts alongside salad, using each leaf as a boat for the salad.
Step 10
Do Ahead: Tomato salad can be made 1 day ahead. Cover and chill.