Step 1

Cut 8 oz. cherry tomatoes into quarters. Transfer to a medium bowl, then pour 1 Tbsp. vinegar over. Let sit while you prep remaining ingredients.

Step 2

Cut 2 oz. salami into small pieces about ¼" thick.

Step 3

Grate 2 oz. cheese on the large holes of a box grater.

Step 4

Pit ¼ cup olives, then cut into quarters.

Step 5

Add salami, Parmesan, and olives to bowl with tomatoes.

Step 6

Using a microplane, finely grate 1 garlic clove into same bowl.

Step 7

Add 1 Tbsp. oil and 1 tsp. oregano and toss to combine.

Step 8

Slice off bottom of 1 romaine heart and divide into leaves.

Step 9

Serve hearts alongside salad, using each leaf as a boat for the salad.

Step 10

Do Ahead: Tomato salad can be made 1 day ahead. Cover and chill.