Tomato Salad with Lebanon Bologna

Tomato - Lebanon Bologna Salad

I picked up some gorgeous heirloom tomatoes at New Seasons this week as they were just $2.49 a pound. I had a yen for an Italian sub and was picking up some dry salami at the deli and saw some Lebanon Bologna and had to try it out. It had such a tangy flavor and it’s semi-dry texture was so perfect, that I picked up a quarter pound for sandwiches. But after making four sandwiches, I still had a few slices left so I thought I might try it out in a salad. IF you don’t have it, I would suggest a nice Genoa salami.

I cut  3 slices of tomato (about 1/4 inch thick or so) and diced them up. Then I sliced 2 scallions and chopped up the Lebanon bologna. I added about 1/2 ounce of crumbled feta and 3 pepperoncini. The tomato was so juicy, I did not add any oil, but did squeeze some lemon to help break down the tomato proteins a bit. I added a bit of chopped cilantro and salt and pepper. Next time, I think I will try basil. I served it on three leaves of lettuce that I had nuked in the microwave about 10 seconds – just enough to make them fold without cracking but not enough to wilt them. I used the salad leaves like a sandwich wrap. It was delicious but very, very messy. In the end, I took a knife and sliced up the lettuce and just ate it like a normal salad.

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