This is the salad I'm making on repeat all summer. It's fresh, crunchy, full of texture, and comes together in minutes. I use iceberg or romaine, farmstand cucumbers, avocado, mozzarella, salami, my JF Mustard Vinaigrette, Universal Salt, pepper, and Calabrian chiles. The key is chopping everything into tiny pieces so you get a little bit of everything in every bite. Simple, easy, and exactly what I want to eat right now.

Cook Time

• Prep: 15 minutes

• Cook: None

Ingredients

• Iceberg or romaine lettuce

• Farmstand cucumber

• Avocado

• Fresh mozzarella

• Salami

• JF Mustard Vinaigrette

• Jennifer Fisher Universal Salt

• Freshly cracked black pepper

• Calabrian chiles

Instructions

1. Remove the core from the iceberg lettuce by firmly banging the stem on your cutting board and pulling the core out. Chop the lettuce into bite-sized pieces.

2. Micro-dice the cucumber and avocado.

3. Roll the salami tightly and slice it into thin ribbons before chopping.

4. Dice the mozzarella into small pieces.

5. Add everything to a large bowl.

6. Season with Jennifer Fisher Universal Salt, freshly cracked black pepper, and Calabrian chiles.

7. Toss with JF Mustard Vinaigrette just before serving. If you're making it ahead, wait to dress the salad until you're ready to eat. Use a larger bowl than you think you need—it makes tossing much easier.