I spent a number of my formative years outside New York City, and consider myself a connoisseur of Italian cold cut sub sandwiches, and this salad hits all the recognizable flavor notes of the shaved lettuce, onions and tomatoes dressed with oil and vinegar (along with the requisite oregano, salt and pepper) found atop one of my most favorite sandwiches. Overall, a great bright salad equal to a weekday meal or entertaining.
Head of green (or red) leaf lettuce
Small white onion
3 large ripe tomatoes
1/3 cup red wine vinegar
1/2 cup unfiltered EV olive oil
1 tsp dried oregano
Salt and pepper to taste
Slice the white onion in ultra thin half moon slices. If you have a mandolin…this is the time to use it. Otherwise, take your time and slice the onions as thin as you can. If you have a deli slicer…you are one up from me!
In a bowl, combine the sliced onions, oil, vinegar, oregano, salt and pepper and let soak so the flavors meld together. Try to give them 30 min to “get to know” each other.
Since and dice the tomatoes and set aside. Cut them as large as you like. I go for about a 1/2 inch dice.
Take the head of lettuce (washed and shook dry), and while compressing the leaves with one hand, use a large carving knife and shave 1/2 inch slices of lettuce and toss into a large salad bowl.
When ready to serve, add the tomatoes to the lettuce, then pour the onion, oil, vinegar, spices mixture over top and toss well.
Serve and enjoy!
Note - due to the high amount of acid, this does not keep well for the following day.