Antipasto salad
 
Prep time
Total time
 
Serves: 4-6 servings
Ingredients
  • Salad:
  • 3 cups romaine chopped
  • ½ cup green olives halved
  • ½ cup cherry tomatoes halved
  • ¼ cup jarred roasted red peppers chopped
  • ½ cup mozzarella cheese balls quartered
  • ½ cup artichoke hearts quartered
  • ½ cup sliced peperocini
  • ½ cup chickpeas
  • 10 basil leaves thinly sliced
  • 8 ounce Genoa Salami cut into bite sized pieces, optional
  • Dressing:
  • ½ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, pressed or minced
  • 2 teaspoons dried oregano
  • 10 twists freshly ground black pepper
  • ΒΌ teaspoon salt, more to taste
  • Pinch of red pepper flakes, for heat (optional)
Instructions
  1. Place the romaine in a large salad bowl.
  2. Layer all the remaining salad ingredients on top of the romaine.
  3. Pour dressing ingredients in a jar with a tight fitting lid and shake vigorously.
  4. Toss salad with desired amount of dressing. Adjust salt and pepper if needed.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2021/07/16/antipasto-salad/