Little Italy Meets the Lower East Side Salad
"This is a take on a recipe included in Mark Bittman's "101 Simple Salads for the Season," published in the *New York Times* in 2009 (it was #75). He just suggested ingredients, but did not give proportions; my addition (the Lower East Side?) is the Dijon mustard. Not the healthiest of salads, but some good!"
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 6 ounces prosciutto, cut into small cubes
- 6 ounces genoa salami, cut into small cubes
- 6 ounces mozzarella cheese, cut into small cubes (can substitute Provolone)
- 6 ounces pepperoncini peppers, thinly sliced
- 2 medium tomatoes, diced
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- salt and pepper, to taste
directions
- Combine first 5 ingredients in a large bowl.
- Mix together the olive oil, red wine vinegar, Dijon mustard, salt and pepper in a separate small container.
- Pour over salad.
- Refrigerate for an hour.
- Serve cold with a nice crusty bread for sopping up the dressing!
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
