I love a big Italian salad! Crisp romaine, salty salami and cheese, briney pepperoncini, and toasty garlic breadcrumbs. YUM!
And the key component! The dressing gets slicked into every crevice of this salad – it’s just in the form of a couple of absolutely mindless, no-recipe splashes and drizzles. I use 3 things:
- a good olive oil
- pepperoncini brine
- Italian seasoning
There’s already so much good stuff here with a ton of flavor, so I guess I just started to realize – why are we making a dressing for this? No need. Splish, splash, shake and done.
I’m using the DeLallo Castelvetrano Extra Virgin Olive Oil for this salad these days and it’s delightful – fruity, pleasantly bitter, with a peppery finish making it awesome for finishing which is basically all applications in this salad. Plus the squeeze bottle! Ooo baby! Love, love! It makes it THE PERFECT oil component in this recipe. I feel personally close to this bottle of olive oil right now. We’ve worked with DeLallo for years and they produce and import the best Italian products around!
To big yummy Italian salads in the sun! Let’s go!