
Antipasto Salad
Makes 4 Entree or 6 Lunch ServingsIngredients
* | 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
Alternately, serve in 6 individual luncheon portions.