ANTIPASTO SALAD

Antipasto Salad image

This delectable Antipasto Salad is loaded with crisp romaine, sweet tomatoes, marinated artichoke hearts, soft mozzarella pearls, Kalamata olives, cherry peppers, pepperoncini, and salami. Then it is drizzled with a tasty oil and vinegar Italian dressing. It is typically served as the first course of a traditional Italian meal. ...

Provided by Beth Pierce

Time 15m

Number Of Ingredients 19

Ingredients

DRESSING
3 Tbsp red wine vinegar
2 clove garlic minced
1 tsp sugar
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 tsp lemon juice
1/3 c olive oil
ANTIPASTO SALAD
8 c chopped romaine lettuce
1 c grape tomatoes halved
1 jar(s) grilled marinated artichoke hearts drained
1 pkg mozzarella pearls
2/3 c pitted kalamata olives
1 c assorted sweet cherry peppers and peperoncini
8 oz chopped salami
fresh basil for ribbons

Steps:

1. Add the red wine vinegar, garlic, sugar, oregano, basil, salt, pepper, lemon juice and olive oil to a mason jar. Shake to combine.
2. Add the chopped romaine to a large serving bowl. Drizzle about half of the dressing over the romaine lettuce and toss to coat. Top with the tomatoes, artichoke hearts, mozzarella pearls, Kalamata olives, cherry peppers, peperoncini, and salami.
3. Drizzle with the remaining dressing, Top with fresh basil ribbons and serve.

*** Explore more Antipasto Salad Recipes »

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