Capicola Pepperoni Salad



  • iceberg lettuce, 2 heads
  • 12 slices (medium thickness) capicola
  • 12 slices (medium thickness) pepperoni
  • 6 ounce jar of marinated artichoke hearts, cut up
  • 3 ounce bag of sun dried tomatoes, cut into bite size pieces
  • 1 jar Kalamata olives
  • 8 ounce chunk of mozzarella cheese, cut into chunks
  • 1/2 red onion, sliced thinly
  • juice of one lemon
  • 1/2 teaspoon Sicilian seasoning
  • salad dressing of your choice (I used Light Sweet Vidalia Onion)


Tear lettuce into a large bowl.  Squeeze the juice of one lemon over the lettuce.  Add the sliced red onion to the lettuce.  Cut the meats into bite size pieces and lay over the salad.  Add the artichokes, sun dried tomatoes, and kalamata olives.  Top with the cheese and sprinkle with Sicilian seasoning. Toss everything together. Enjoy!

I used bottled salad dressing for this salad.  I chose light Sweet Vidalia Onion.  It was the perfect flavor dressing for this salad.

 Until next time, Kris