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Antipasto Salad
Makes 4 Entree or 6 Lunch Servings
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
1Combine the ingredients for the salad in a large bowl and season with salt and pepper. Cover and refrigerate for 2-4 hours.
2Prepare the vinaigrette by combining the vinegar, salt and several turns of black pepper and stir. Slowly whisk in oil until ingredients are emulsified.
3When 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.