I love a good salad. Especially one that can be made ahead. And in this day and age when my favorite lettuce (romaine) is one day OK to consume, the next day a health threat, I welcome a recipe like this. And this salad is just plain easy to prepare. A simple dressing preparation using every day ingredients, a bit of vegetative hacking and slashing, a recommended time out for the whole mess in a cold environment, and your dinner salad is ready to enjoy. And the best part, this dish basically compliments almost any entrée.

And I guess I should also mention that this salad is darned delicious. And pretty to boot! And who doesn’t like a bright and cheerful dish to grace your table. And might I also add, this dish contains a lot of healthy ingredients. So you can fill up on this salad without feeling guilty.

So do yourself and your family a favor. Serve this lovely salad sometime soon.  Or whip up this dish next time you are asked to bring a salad to someone’s home. (That’s why I invented this recipe to begin with. Thanks again Paul and Vivianna for another lovely dinner at your home.) Serve the salad in a beautiful bowl and prepare to receive a lot of flattery. Then if there are any leftovers, bring them home and enjoy more of this delicious conglomeration next day. This salad actually doesn’t suffer from a couple days lingering in your refrigerator. The dressing almost marinates the veggies, so they keep very well.  

So be brave. Be daring. Be Italian. Be safe! Someday romaine will once again be a food that can be trusted. (At least I hope it will!) In the meantime, you now have a new alternative for a mixed green salad that should satisfy even the most discerning palate. And you can make it ahead of time. And you can make it ahead of time. (Worth repeating – so I did!) Peace and love to all. 

¼ c. extra virgin olive oil

1½ T. red wine vinegar

1½ tsp. Dijon mustard

1 garlic clove, finely minced

½ tsp. kosher salt

freshly ground black pepper

scant ½ tsp. dried oregano leaves

1 T. chopped fresh parsley

2 lg. English cucumbers, partially peeled, cut in half lengthwise, de-seeded, and sliced ⅓ -inch thick

¼ small red onion, thinly sliced

¼-⅓ c. peperoncini slices, roughly chopped (I use Jeff’s Naturals Sliced Golden Greek Peperoncini)

12-14 pimento stuffed green olives, sliced

20 oz. (or so) mixed red and yellow cherry or grape tomatoes, halved

In a salad bowl, whisk the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, dried oregano, and parsley together.

Add the cucumbers, red onion, chopped pepperoncini, sliced green olives, and tomatoes. Toss gently to coat. Best if refrigerated for at least a couple of hours before serving. Toss again just before placing on the table.