about 10 oz. organic baby salad greenswashed and spun dry
1/2lb.soppresata or calabresepepperoni or other similar cured meat, cut into thin strips
4oz.Pecorino-Romano or Parmigianoshaved, or crumbled feta cheese (can also use something mild like provolone or mozzarella)
2-3 tomatoessliced (or about 1/2 cup sun-dried tomatoes)
1/2 to 1cupoil-cured or brine-cured olivessuch as kalamata
handful fresh basil leavesthinly sliced
3-4green onionsgreen and white parts, thinly sliced
Other additions:
seedless cucumberthinly sliced
fresh or roasted red pepper strips
thinly sliced red onionin place of the green onions
sliced mushroomswe like baby portobello
roughly chopped marinated artichoke heartsdrain first
For dressing:
1/4cupbalsamic vinegar
1/2cupextra virgin olive oil
salt and pepperto taste
pinchof sugar
Instructions
Place salad greens on individual plates or a large serving platter/bowl. Arrange the salad toppings on the greens, finishing with the basil and green onions.
Place balsamic vinegar, salt, pepper, and pinch of sugar into a small jar. Shake to dissolve salt and sugar. Add the oil, replace lid, and shake vigorously until thick.