Salad > Cold Salads > Mediterranean

Salami and Olive Salad Recipe

Ingredients with Measurements:
- 1/2 lb salami, sliced into thin strips
- 1 cup pitted Kalamata olives, halved
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste

Special equipment needed: None

Step-by-step instructions:
1. In a large bowl, combine the sliced salami, halved olives, thinly sliced red onion, halved cherry tomatoes, crumbled feta cheese, chopped parsley, and chopped basil.
2. In a small bowl, whisk together the extra-virgin olive oil and red wine vinegar. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.

15 minutes
Temperature: None
Serving size: 4-6 servings

Nutritional information:
- Calories: 390
- Fat: 33g
- Carbohydrates: 10g
- Protein: 16g
- Fiber: 2g

Substitutions for ingredients:
- Salami can be substituted with pepperoni or prosciutto.
- Kalamata olives can be substituted with any other type of pitted olive.
- Red onion can be substituted with shallots or green onions.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Parsley and basil can be substituted with any other fresh herbs.

Variations:
- Add chopped cucumbers or bell peppers for extra crunch.
- Use a different type of cheese, such as shredded Parmesan or crumbled queso fresco.
- Add a can of drained and rinsed chickpeas for extra protein.
- Use a different type of vinegar, such as balsamic or white wine vinegar.

Tips and tricks:
- Make sure to slice the salami and red onion thinly for optimal texture.
- Toss the salad gently to avoid crushing the ingredients.
- Let the salad sit for a few minutes before serving to allow the flavors to meld together.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on a platter for a family-style presentation.
- Garnish with additional fresh herbs or a sprinkle of paprika for added color.

Garnishes:
- Fresh herbs, such as parsley or basil
- Paprika

Pairings:
- This salad pairs well with crusty bread or crackers.
- Serve alongside grilled meats or fish for a complete meal.

Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad

Troubleshooting advice:
- If the salad seems dry, add more dressing or a drizzle of olive oil.
- If the salad seems too salty, rinse the olives before adding them to the salad.

Food safety advice:
- Make sure to wash all produce before using.
- Store any leftovers in the refrigerator within 2 hours of making.

Food history:
- Salami and olives are both traditional Italian ingredients that have been used in salads and antipasti for centuries.

Flavor profiles:
- This salad is savory, salty, and slightly tangy from the red wine vinegar.

Serving suggestions:
- Serve this salad as a light lunch or dinner, or as a side dish at a summer barbecue or potluck.

Related Categories

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Region: Italian

Taste: Savory, Tangy, Salty, Herby, Umami