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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Revenge Salad Beach Bread

1.0

¼ cup red wine vinegar

1 tablespoon dried oregano

2 small garlic cloves, finely grated

1 small red onion, thinly sliced and rinsed under cold water

Kosher salt and freshly ground black pepper

½ cup extra-virgin olive oil

½ cup sliced, pickled pepperoncini or banana peppers

6 ounces one or more cured meats, such as salami, mortadella, soppressata, and ham, thinly sliced into strips

4 ounces provolone, thinly sliced into strips

1 large head iceberg lettuce (about 1 ½ pounds), thinly sliced

1 pint cherry tomatoes, halved

Your choice of long bread cut into three 4-6” pieces (I always use baguettes)

Combine all ingredients except the bread into a bowl.
Cut your bread into halves or thirds, then scoop out the inside with a fork.
Make sure not to scoop out the bottom so the salad stays inside the bread! (You want the bread to serve as a pocket for the salad.
Using a spoon, stuff the salad into the hole that you made in your bread.
Wrap with parchment paper, aluminum foil, or plastic wrap, and store in the fridge or a cooler until ready to eat.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions🍗Barbecue🏞️PicnicSummer Gathering

Season☀️Summer

DifficultyVery Easy ⏰ 15m

Created 10 weeks ago

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