Italian Garden Salad for Two

Name: Italian Garden Salad for Two
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 tbspred wine vinegarAmount2 tbspIngredientred wine vinegar; 1 tspDijon mustardAmount1 tspIngredientDijon mustard; 1 tsphoneyAmount1 tspIngredienthoney; 1 tspdried oreganoAmount1 tspIngredientdried oregano; ¼ tspsaltAmount¼ tspIngredientsalt; ¼ tspblack pepperAmount¼ tspIngredientblack pepper; 3 tbspextra-virgin olive oilAmount3 tbspIngredientextra-virgin olive oil; 3 cupchopped romaine lettuceAmount3 cupIngredientchopped romaine lettuce; 1 cupcherry tomatoesAmount1 cupIngredientcherry tomatoesPreparationhalved halved; ½ cupcucumberAmount½ cupIngredientcucumberPreparationchopped chopped; ¼ cuppepperonciniAmount¼ cupIngredientpepperoncini peppersPreparationsliced peppers sliced; ¼ cupgreen olivesAmount¼ cupIngredientgreen olivesPreparationsliced sliced; ¼ cuppickled onionsAmount¼ cupIngredientpickled onions; ¼ cuproasted red pepperAmount¼ cupIngredientroasted red pepperPreparationsliced sliced; 2 ozprovolone cheeseAmount2 ozIngredientprovolone cheesePreparationchopped chopped; 2 ozsalamiAmount2 ozIngredientsalamiPreparationsliced sliced; 2 ozprosciuttoAmount2 ozIngredientprosciuttoPreparationtorn torn; ¼ cupherb breadcrumbsAmount¼ cupIngredientherb breadcrumbs

All the best parts of an Italian sub, minus the bread nap. This fresh, snacky salad stacks salty salami, prosciutto, provolone, juicy tomatoes, briny peppers and olives, crunchy cucumber, and crispy herb breadcrumbs over a punchy oregano vinaigrette.

SERVINGS 2
PREP 15 mins
TOTAL 15 mins
AUTHOR Drew Maresco

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Category 15-Minutes or Less

Ingredients

Oregano Vinaigrette

2 tbspred wine vinegar
1 tspDijon mustard
1 tsphoney
1 tspdried oregano
¼ tspsalt
¼ tspblack pepper
3 tbspextra-virgin olive oil

Salad

3 cupchopped romaine lettuce
1 cupcherry tomatoes halved
½ cupcucumber chopped
¼ cuppepperoncini peppers sliced
¼ cupgreen olives sliced
¼ cuppickled onions
¼ cuproasted red pepper sliced
2 ozprovolone cheese chopped
2 ozsalami sliced
2 ozprosciutto torn
¼ cupherb breadcrumbs

More to Know

This Italian Garden Salad for Two is basically an Italian sub turned into a crisp, small-batch salad. It works because every bite has contrast: crunchy romaine and cucumber, juicy tomatoes, briny peppers and olives, salty cured meats, creamy provolone, and a punchy oregano vinaigrette that ties it all together.

Why the flavors work so well

The recipe leans on the same balance that makes a good Italian sandwich so satisfying. The salami, prosciutto, and prosciutto bring salt and richness. The pickled vegetables and red wine vinegar cut through that richness. The honey softens the dressing just enough so it tastes rounded, not sharp. And the herb breadcrumbs add the one thing salads sometimes miss: a crunchy, savory finish.

What to know about the vinaigrette

This dressing is simple, but it does a lot of work. Whisk the vinegar, mustard, honey, oregano, salt, and pepper first so the honey dissolves and the seasoning starts evenly. Then drizzle in the olive oil slowly while whisking so the dressing turns glossy and lightly thickened. If it separates while sitting, just whisk it again before serving. That’s normal for a fresh vinaigrette.

How to keep the salad crisp

For the best texture, assemble the salad right before eating. Romaine, cucumber, and breadcrumbs are all at their best when they still have some crunch. If you’re prepping ahead, keep the dressing and breadcrumbs separate until the last minute. You can also slice the vegetables and cheese ahead of time, then layer everything together when you’re ready to serve.

Easy swaps that still make sense

No prosciutto? Use more salami or skip one of the meats and keep the salad a little lighter.
No pepperoncini? Try another pickled pepper or a few extra pickled onions for the same tangy bite.
No herb breadcrumbs? Toast plain breadcrumbs in a skillet with a little olive oil and dried oregano until golden and crisp.
Want it less salty? Use fewer olives or a smaller amount of cured meat and lean more on the tomatoes, cucumber, and romaine.

How to serve it

This salad is big enough to feel like dinner, especially with the meats and cheese layered in. Serve it on two plates for a straightforward meal, or put it on a platter for a more shareable, composed look. It pairs well with crusty bread, a simple bowl of soup, or a few extra marinated vegetables if you want to stretch the meal without making it heavier.

What to watch for

The main mistake is dressing the salad too early. Once the vinaigrette hits the romaine, the greens start to soften fast. Another easy miss is adding the breadcrumbs too soon; they’re meant to stay crisp, so save them for the very end. And because the cured meats and olives already bring plenty of salt, taste before adding extra seasoning.

Storage

Like most dressed salads, this one is best eaten right away. If you have leftovers, store the salad and breadcrumbs separately if possible. The greens will soften, but the flavors will still be good for a short time. The vinaigrette can be kept in a sealed container in the fridge and whisked again before using.

If you like this kind of fresh, snacky dinner, save it for later and keep exploring more BestRecipes ideas that work for two and don’t take a lot of effort.

If you like this kind of snacky dinner salad, you might also enjoy a charcuterie board salad with mustard herb vinaigrette.

For another bold, pizza-shop-inspired option, try this supreme pizza salad with marinara ranch.

If you want a classic deli-style salad next, the Maurice salad is another hearty composed option worth a look.

If you want another quick, fresh salad for dinner, try this Thai shrimp salad.

If you like this kind of fresh, snacky dinner salad, you might also enjoy a tomato bread salad with ricotta.

More Context

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About the Author

Drew Maresco

Drew Maresco is the founder of bestrecipes.co and a passionate home cook who began his culinary journey as a child, helping his grandma in the kitchen. Over the years, Drew has written hundreds of recipes, always focusing on creating quick, easy, and delicious dishes that use familiar ingredients in innovative ways. He is also a published cookbook author. When he's not cooking, Drew enjoys spending time in his garden, nurturing his hobbyist love for gardening.

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Italian Garden Salad for Two