Antipasto Salad

Wash 150 g romaine, shake off as much water as possible, and cut it into 3 cm strips.

Let it drain briefly in a colander so the dressing does not become watery.

Dice 100 g bell pepper into 1 cm pieces and slice 100 g cucumber into 0.5 cm half-moons.

Avoid cutting them too thin, because they soften and release water as the salad is tossed.

Slice 70 g salami into 1 to 2 mm pieces and roll them loosely so they stay distinct in the bowl.

Pat 80 g mozzarella balls and 60 g olives dry with paper towels.

Put 1 tbsp red wine vinegar and 2 tbsp olive oil in a small bowl.

Whisk with a fork for 20 to 30 seconds, until the surface looks slightly thicker and the oil is broken into fine droplets.

Add the romaine, bell pepper, and cucumber to a large bowl first, then drizzle in only half the dressing.

Toss lightly, just until the leaves are coated, so the greens stay crisp.

Add the salami, mozzarella, and olives, then drizzle in the remaining dressing a little at a time.

Taste only at the end before adding salt, because the cured meat and olives are already salty, and serve immediately.