A bright and tangy spinach salad tossed with olives, giardiniera, and provolone, finished with crisp toasted breadcrumbs and an herby oregano vinaigrette.
1.In a small bowl or jar, whisk together olive oil, white wine vinegar, oregano, dijon, garlic, salt, and pepper until emulsified. Adjust seasoning as needed.
2. In a large bowl, add the spinach, sliced olives, chopped giardiniera, and provolone. Pour in oregano vinaigrette and toss gently until everything is evenly coated.
3. Sprinkle with toasted breadcrumbs over the top just before serving to maintain crunch.