Antipasto Salad
With crisp chopped romaine layered with salami, olives, cheese, and prosciutto, this easy antipasto salad recipe is always a crowd-pleaser!
Foto: Well PlatedIngredients
- 2 hearts romaine lettuce (chopped into bite-size pieces (about 7 cups))
- 4 ounces baby arugula leaves (about 4 cups)
- 4 ounces Genoa salami (quartered lengthwise, then cut into bite-size pieces)
- 4 ounces sliced prosciutto (chopped into bite-size pieces)
- 6 ounces marinated quartered artichoke hearts (drained and patted dry)
- 1/2 cup mixed olives (about 3 ounces)
- 12 ounces roasted red peppers (drained, coarsely chopped, and patted dry)
- 1 pint cherry or grape tomatoes (halved)
- 1/3 cup crumbled feta cheese
- Chopped fresh parsley, basil, chives, or a combination
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Steps
In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.
Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.
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