Antipasto Salad
Antipasto Salad combines the best ingredients into a huge, delicious, mouthwatering salad. This is perfect to serve to guests or make into a weeknight meal.
Servings: 12 servings
Ingredients
Chopped Salad
- 2 Romaine hearts chopped small
- 6 ounces roasted red bell peppers diced into 1/2 inch squares
- 1 cup cherry tomatoes cut in half
- 1 cup pepperoncini chopped
- 1 cup marinated artichoke hearts chopped
- 1/2 medium red onion diced
- 1/4 cup black olives
- 1/4 cup green olives
- 4 ounces mozzarella balls
- 4 ounces provolone cheese
- 4 ounces Genoa salami
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves finely minced
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
Instructions
- Chop the ingredients for the salad into small and uniform pieces. Toss to combine in a large serving bowl.
- Whisk together the ingredients for the dressing and serve on the side.