Monday, you’re here again.
That last part wasn’t exactly my preference. YAY MARRIAGE.
To be fair, my marriage usually consists of watching a crap ton of Food Network, so in the fall I gotta give some, right?
One of these really busy weekend days, we needed lunch but didn’t want to spend money but couldn’t FATHOM cooking something extra in our already messy kitchen. ENTER…..antipasto salad! Flavorful, crunchy, healthy but kind of decadent due to cheese and croutons….it was a perfect lunch, and you need to add this to your repertoire of things you love to make. You will, promise.
For the salad, you need lettuce (I love romaine or iceberg – something crunchy), salami, provolone, chopped tomato, onion, olive oil, and pepperoncini peppers. OF COURSE you can add or take away anything you like, but I think this combination is really nice. I don’t use dressing either – salt and pepper with a tiny drizzle of the pepper juice do it for me!
Now, if you’re making this all at once you’ll start the croutons, assemble the salad, finish the croutons, then eat. BUT, you can make the croutons a day or two in advance and keep them on hand for salads, so I’m going to show you the croutons THEN the salad. Just know that you can do both processes simultaneously.
Then, add the bread and butter to a skillet over medium heat. Swirl the butter to coat all the bread, then let the croutons toast gently for 5 – 10 minutes (depending on the heat of your stove) until the edges are toasty but the inside of the bread is still slightly squishy.
- 1 large or 2 small slices bread, your choice, cubed
- 2 tablespoons salted butter
- 1 clove minced garlic
- 1 tablespoon grated parmesan
- 1 head romaine lettuce, coarsely chopped
- 1 plum tomato, chopped
- 1/2 small onion, thinly sliced
- 8 thin slices salami
- 3 ounces thick cut provolone cheese, cubed
- 4 pepperoncini peppers, thinly sliced, plus 1 teaspoon pepper juice
- 1 tablespoon olive oil
- salt and pepper
- garlic parmesan croutons
- For the croutons, heat a skillet to medium heat with the butter and bread cubes. Swirl to combine, and toast for 5 - 10 minutes, shaking every 2 minutes, until the edges are browned but bread is still slightly chewy inside. Add garlic and parmesan to the pan and increase the heat to medium-high. Toss the croutons for 1 minutes more until garlic and cheese stick to bread.
- For the salad, layer the lettuce, onion, tomato, and sliced peppers on a platter. Drizzle with the olive oil and pepper juice, and sprinkle with salt and pepper. Top the salad with salami, croutons, and provolone.