I'd really suggest dialing back the mayo by about half. Much better after I made the reduction. As a topping, where its flavor can better stand on its own, the Parmesan is better than as part of the mix. I use only the deeper colored, better quality, dry salami, which adds nice flavor bursts without coming to the fore. After the first time, I refrigerated in groups to preserve flavors and what crunch there is ... I felt this to be a significant improvement to the final presentation as this is not a single flavor but a medley. Pepperoncini are simply too intense. I use banana pepper on the side and none but the fire eaters see it as an improvement. IMHO, this salad works best as an assembly of equals, none dominating, none reticent. Overall, I've never had one I preferred and this is now my 'go to' when I've the time to prep ingredients. Only problem is I had to stop at five stars.
TWEAKS (of course, right?):
(1) While more expensive, cubes of goat cheese (NOT Feta) in place of / preferably in addition to, the Mozzarella are *sublime;* (2) Added 1/2 cup diced scallion (a.k.a. green onion); (3) Substituted 2 tsp freshly minced garlic for the powder, added directly to dressing (OK, I'm a garlic lover, I admit it); (4) *Spanish* stuffed olives in an *Italian* salad ?! Sacrilege! Besides their only proper use is in a traditional martini ... used 8 oz black olives; (5) Dropped the artichoke hearts after first edition ... didn't miss ... flavor too subtle for this mix.
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I'd really suggest dialing back the mayo by about half. Much better after I made the...