Chopped Romaine Salad with Pepperoncini, Cherry Tomatoes, and Sopressata
Author: 
Recipe Type: Side, Salad
Serves: 6 servings
 
A fresh romaine salad with an intense blue cheese is anything but boring. Enjoy with colorful jewels of tomatoes, sopressata, and pepperoncini.
Ingredients
  • 1 HEAD ROMAINE LETTUCE HEARTS
  • 1 CUP HEIRLOOM CHERRY TOMATOES
  • 1 SMALL ENGLISH CUCUMBER
  • ½ CUP WHOLE PEPPERONCINI
  • ¼ LB THINLY SLICED SOPPRESSATA
  • ¼ CUP CRUMBLY BLUE CHEESE
Dressing
  • BALSAMIC VINEGAR, to taste on each plate rather than in the bowl
  • EXTRA VIRGIN OLIVE OIL, to taste on each plate rather than in the bowl
  • MALDON SALT, to taste on each plate rather than in the bowl
  • CRACKED BLACK PEPPER, to taste on each plate rather than in the bowl
Instructions
  1. Chop romaine into ½? thick strips, add to a large bowl.
  2. Half cherry tomatoes, slice soppressata and pepperoncini into ¼? strips. Cut cucumber into quarters lengthwise and chop into ½? pieces.
  3. Toss all ingredients together in the bowl with sea salt and black pepper, top with blue cheese and serve with oil and vinegar on the side.
Recipe by Honest Cooking at http://honestcooking.com/chopped-romaine-salad-pepperoncini-cherry-tomatoes-sopressata/