Iceberg Salad with Italian Dressing

bon appétit salad italian american mozzarella onion oregano

Ingredients

1/2 cup olive oil

5 tablespoons white wine vinegar

1 tablespoon mayonnaise

1 tablespoon sugar

1 1/2 teaspoons dried oregano

1 garlic clove, finely grated

Kosher salt, freshly ground pepper

1 small head of iceberg lettuce

1/2 small red onion, sliced into rings

2 ounces provolone piccante cheese, thinly sliced

1 cup drained small mozzarella balls, torn

10 peperoncini, halved if large

Method

Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.

Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.