“I like to call this a spoon salad,” Nicolaus Balla says, “because it’s like a soup and a salad in one dish. You want to eat it with a spoon and a huge loaf of bread next to you.” He lets the salami and cheese sit with the vegetables for at least an hour. This creates juices at the bottom of the bowl—perfect for dipping bread.
Slideshow: Main-Course Salads
Recipe from Food & Wine America's Greatest New Cooks
How to Make It
In a large bowl, combine all of the salad ingredients and toss well. Cover the salad and refrigerate for at least 1 hour, tossing every 15 minutes. Season the salad with additional salt and black pepper and serve at room temperature.
Make Ahead
Notes
Paprika salami is a traditional Hungarian dry salami flavored with paprika and garlic. It can be found at specialty food shops and hungariandeli.com.
