ANTIPASTO SALAD RECIPE - (4.5/5)

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Antipasto Salad Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon ground pepper
6 cups torn escarole
2 cups torn radicchio
1 pint cherry tomatoes, halved
1 (15-ounce) can no-salt-added chickpeas, rinsed
1/2 English cucumber, halved and sliced
1 cup slivered fennel
3/4 cup diced fresh mozzarella, about 4 ounces
1/2 cup marinated artichoke hearts
1/2 cup sliced pepperoncini
1/2 cup halved and sliced radishes
1/2 cup sliced salami , about 2 ounces
1/4 cup sliced ripe black olives

Steps:

  • Whisk oil, vinegar, oregano and pepper in a large bowl. Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives. Toss to coat.

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