Mediterranean Salad

Ingredients

1 ½ cups provolone cheese, cut into ½ inch chunks

1 ½ cups Parmesan shavings 

1 cup Genoa salami, cut in ½ inch long bâtonnets (short sticks)

1 ½ cups cherry tomatoes, cut in half 

1 cup pitted Castelvetrano olives

½ head of radicchio, cored, chopped into ¾-inch pieces 

2 cups arugula 

1 English cucumber, cut into ½ inch chunks
 

Red wine and lemon vinaigrette:

4 tablespoons red wine vinegar

Juice from 1 lemon, freshly squeezed

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried oregano

1 tablespoon water 

¼ cup canola oil or other neutral oil 

Salt & pepper, to taste 

For the salad: Combine all ingredients in a large bowl and toss to mix. Dress with as much of the red wine and lemon vinaigrette as desired and serve immediately. 

For the vinaigrette:

Combine all ingredients expect for the oil, salt and pepper in a bowl. Whisk to combine. While whisking, slowly drizzle in the oil until your desired flavor is reached. The more oil you use, the softer the flavor of your dressing will be. You can place a wet paper towel under your bowl to help hold it steady while whisking in the oil. Season the dressing to taste with salt and pepper.