3 stalks celery, peeled and cut into ½-inch dice (about 1½
cups)
8 ounces Genoa salami, cut into ¼-inch cubes (about 2
cups)
6 ounces sharp provolone cheese, cut into ¼-inch cubes
(about 1½ cups)
1 head Romaine lettuce, trimmed and chopped into ½-inch
pieces (about 3 cups)
1 recipe Creamy Italian Dressing (recipe follows)
Toss the tomatoes with ¼ teaspoon salt and a few grinds
of pepper. Transfer to a colander set in the sink and let
drain for 30 minutes. Meanwhile, place the red onion in a
small bowl, cover with cold water, and let stand for 30
minutes, then rinse and drain.
- Carefully dry the drained tomatoes, onions, chickpeas,
peperoncini, and red peppers with paper towels. Transfer
to a large bowl, add the celery, salami, provolone,
Romaine, and dressing, season to taste with salt and
pepper, and toss thoroughly to combine. Serve
immediately.