Ingredients:

  • 1 head iceberg lettuce, shredded (about 8 cups) (approximately 500g)
  • 8 ounces provolone cheese, thinly sliced and chopped (225g)
  • 4 ounces salami, thinly sliced and chopped (115g)
  • 4 ounces pepperoni, thinly sliced and chopped (115g)
  • 4 ounces ham, thinly sliced and chopped (115g)
  • 1/2 cup pickled banana peppers, drained and sliced (120ml)
  • 1/4 cup red onion, thinly sliced (60ml)
  • 1/4 cup grated Parmesan cheese (30g)
  • 1/4 cup mayonnaise (60ml)
  • 1/4 cup red wine vinegar (60ml)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon grated parmesan cheese (15g)
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prepare the Vinaigrette: Whisk together red wine vinegar, olive oil, Parmesan cheese, oregano, garlic powder, red pepper flakes (if using), salt, and pepper in a small bowl. Taste and adjust seasonings as needed.
  2. Prepare the Salad Base: In a large bowl, combine the shredded iceberg lettuce, provolone, salami, pepperoni, ham, banana peppers, and red onion.
  3. Dress and Toss: Pour the vinaigrette over the salad mixture. Add mayonnaise and toss until all ingredients are evenly coated.
  4. Garnish and Serve: Sprinkle with grated Parmesan cheese. Serve immediately or chill for later.
  5. For Grilled Bread (Optional): Brush slices of Italian bread with olive oil and grill until toasted. Serve alongside the salad for scooping.