Salad is somewhat underrepresented here on Every Nook & Cranny. It’s not that Hungry Hubby and I don’t eat and enjoy them, it’s just that we aren’t usually that adventurous and therefore I have only shared one lonesome little salad before – my Mexican Salad Bowl.
As we have been enjoying lots of long and extremely hot days here in England this summer, I have been cooking less and assembling meals from cold cuts and whatever I could find in the fridge before I broke into too much of a sweat far more regularly than usual. My Salami Salad is good enough to have as a main meal and I think it’s so satisfying because of one particular element…
… and that would be these luminescent red onions finely sliced and steeped in red wine vinegar until softened and sweetened. I sneak in some oregano and whisk the juices with some extra-virgin olive oil before tossing the whole salad together and oh my does it give an umami-rich hit of flavour.
Both Hungry Hubby and I are mad for all things pickled or vinegary so this is right up our alley. I think these more acidic salad dressings are so much more refreshing to eat than creamy ones.
My favourite lettuce has to be the mini gem – a baby cos (aka romaine) lettuce which when washed and chopped, is the perfect amount for two as a main meal. Bagged salad leaves are fine if you’re going to eat them straight away and whole, full-sized lettuces are great to feed a crowd, but the mini gem is spot on for us.
On top of the leaves and ever-present tomato and cucumber, chopped cornichon, pickled beetroot and a few salty olives for good measure. A sprinkling of cheese, a handful of quartered salami slices and all of that sweet onion-y dressing and you have a main meal salad that will leave you satisfied.
If you are a fan of Subway’s sandwiches, packed full of all the salad toppings they offer, then I think you are going to love this Salami Salad!
A crisp and crunchy salad with all the flavours of your favourite Subway sandwich!
- 1 small red onion, finely sliced (use a mandoline if you are more careful than me!)
- 1 tbsp red wine vinegar
- 1 tbsp extra-virgin olive oil
- 1/2 tsp dried oregano
- 1 mini gem or ruby gem lettuce
- 1/3 of a cucumber, sliced into half moons
- 8 cherry tomatoes or baby plum tomatoes, halved
- Small handful red or green seedless grapes, halved
- 2 tbsp chopped cornichon
- 2 tbsp chopped pickled beetroot
- 40 g salami, cut into quarter moons
- 1 tbsp pitted olives, sliced
- 3 tbsp grated cheese (mature cheddar, double gloucester or chilli cheese are all good here)
Mix your finely red onions, red wine vinegar, extra-virgin olive oil and dried oregano together. I sprinkle with a little salt and pepper too. Leave at room temp for 30-60 minutes until softened and somewhat translucent or do as I do and cover the bowl and stick it in the fridge for up to 10 hours. i.e. I prep this bit before work.
Make sure your lettuce, cucumber, tomatoes and grapes are all washed and drained well.
In a large bowl, toss the onions (reserving the juices for now), lettuce, cucumber, tomatoes, grapes, cornichon, beetroot and olives together. Dribble on enough of the onion juices as you want to dress your salad.
Divide between two plates or bowls and share out the salami and cheese between the two.
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