Yield: 4 to 6 servings.
Italian Dressing:
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon oregano
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
3 teaspoons granulated sugar
¼ cup olive oil
Salt and pepper to taste
For the salad:
4 cups romaine lettuce, chopped
2 cups iceberg lettuce, chopped
¼ cup red onion, diced
2 English cucumbers, diced
10 cherry tomatoes, halved
1 small yellow bell pepper, cored and diced
2 ounces hard salami, diced
2 ounces hot capicola, diced
2 ounces pepperoni, diced
4 ounces feta, crumbled
2 ounces fresh mozzarella, cut into small cubes
For the dressing: To a blender, add all ingredients except olive oil, salt, and pepper. Blend for 5 seconds. On low speed, gradually add olive oil. Add salt and pepper to taste. Store in Mason jar until ready to use. Dressing will keep for up to a week.
For the salad: Add lettuces to a large bowl. Drizzle 4 tablespoons of dressing over lettuce and massage with hands. Add remaining ingredients to the lettuce, along with 4 more tablespoons of dressing. Toss ingredients together and serve immediately.
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