Buffalo Mozzarella and Salami Salad

• Gluten free

• Meat

  • 4 oz Salami

• Produce

  • 2/3 cup Grape tomato medley
  • 1/4 tsp Greek or italian oregano
  • 1 head Leaf lettuce, red
  • 1/4 Red onion, small

• Condiments

  • 1/3 cup Olives

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 pinch Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1 1/2 tbsp Red wine vinegar

• Dairy

  • 5 oz Buffalo mozzarella

Found on omgfood.com

Ingredients

• 1 head red leaf lettuce
• ¼ small red onion, sliced
• ⅔ cup grape tomato medley, halved
• ⅓ cup olives (I used a mix of marinated olives)
• 4 ounces salami, chopped
• 5-6 ounces buffalo mozzarella
• ¼ cup extra virgin olive oil
• 1½ tablespoons red wine vinegar
• ¼ teaspoon Greek or Italian oregano
• pinch of sea salt
• freshly ground black pepper

Directions

• Wash and dry the lettuce leaves (I use this salad spinner). Cut into bite-sized pieces and move to a large bowl.
• Add the red onion, grape tomatoes, olives, and salami to the bowl. Mix to combine and set aside.
• Add the olive oil, vinegar, oregano, sea salt, and black pepper to taste into a small bottle or jar. Cover with a lid and shake to combine (or use a fork to whisk together). Add to the salad and toss to combine. Set aside.
• Cut the buffalo mozzarella into bite size pieces.
• Plate the salad and top with the buffalo mozzarella. Season with salt and pepper to taste, if desired, and serve.
• Enjoy!