Italian Stallion Salad

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Inactive: 30 min
  • Yield: 8 to 10 servings
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6 ounces sliced provolone cheese

5 ounces very thinly sliced sopresatta

5 ounces very thinly sliced salami

1/2 cup fresh basil leaves

5 ounces very thinly sliced prosciutto

6 ounces sliced mozzarella cheese

3 cups 1-inch pieces iceberg lettuce

3 cups 1-inch pieces romaine lettuce

2 cups 1/4-inch julienned strips radicchio

1 cup 1/4-inch julienned strips endive

1/2 cup pepperoncini, cut in thirds

1/2 cup peppadews, quartered

1/2 cup black olives, quartered

1/3 cup balsamic vinegar

1 teaspoon finely chopped fresh oregano leaves

2 teaspoons finely chopped fresh parsley leaves

1 teaspoon finely chopped fresh thyme leaves

1 teaspoon finely minced garlic

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup extra-virgin olive oil

3 tablespoons grated Parmesan


  1. On a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together.
  2. In a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives.
  3. In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate.
  4. Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.