Antipasto Salad Recipe

Antipasto, which is eaten before meals in Italy, is a selection of cheeses, cured meats, and pickled or marinated vegetables. Think of it as appetizers.

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Similar to charcuterie boards, the particular meats, cheeses, and veggies used can change based on the person putting together the spread.

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For a simple one-bowl take on the classic, It has a range of ingredients that would normally go on an antipasto platter with romaine and a basic red wine vinaigrette in this salad.

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YIELDS: 6 serving(s) PREP TIME: 10 mins TOTAL TIME: 15 mins CAL/SERV 478

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INGREDIENTS FOR THE SALAD: 2 large romaine hearts, chopped 1/2 lb. salami 8 oz. mozzarella balls, halved 1 c. quartered artichoke hearts 1 c. cherry tomatoes, halved 1 c. chopped pepperoncini 1/2 c. sliced olives

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INGREDIENTS FOR THE RED WINE VINAIGRETTE: 1/2 c. extra-virgin olive oil 1/4 c. red wine vinegar 1 tsp. dijon mustard 1/2 tsp. oregano 1/4 tsp. red pepper flakes Kosher salt Freshly ground black pepper

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Step 1: Combine the lettuce, salami, mozzarella, artichokes, tomatoes, and pepperoncini in a big bowl.

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Step 2: Prepare the salad dressing: Combine the olive oil, vinegar, mustard, oregano, and red pepper flakes in a container with a cover. Add pepper and salt for seasoning.

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Step 3: Add a vinaigrette to the salad and serve.

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