| Back to: Recipe HomeSalads/Dressings/Infused Oils Recipes | Printable View |
Antipasto Salad
Ingredients
| * | FOR THE SALAD: |
| * | 2 hearts of romaine lettuce, chopped |
| * | 6-ounce jar roasted red peppers, drained |
| * | 6-ounce jar marinated artichokes, undrained |
| * | 1 cup garbanzo beans, rinsed and patted dry |
| * | 12 black olives, such as Kalamata, drained and sliced |
| * | 12 green pimento-stuffed olives, drained and sliced |
| * | 2 ounces pepperoncini, undrained |
| * | 4 ounces caperberries |
| * | 6 ounces mozzarella cheese, cubed |
| * | 6 ounces Italian salami, cubed |
| * | 4 ounces Provolone cheese, sliced and rolled |
| * | Kosher salt and freshly ground black pepper |
| * | FOR THE VINAIGRETTE: |
| * | 1 tablespoon champagne or red wine vinegar |
| * | 1/4 teaspoon kosher salt |
| * | Freshly ground black pepper |
| * | 4 tablespoons extra virgin olive oil |
Instructions
| 1 | Combine the ingredients for the salad in a large bowl and season with salt and pepper. Cover and refrigerate for 2-4 hours. |
| 2 | Prepare the vinaigrette by combining the vinegar, salt and several turns of black pepper and stir. Slowly whisk in oil until ingredients are emulsified. |
| 3 | When ready to serve, arrange the salad onto a large serving platter. Drizzle vinaigrette over salad and serve. |
Notes