Antipasto Salad

Antipasto Salad


2 - 3 medium heads romaine lettuce, remove ribs and tear to bits
3 vine ripe tomatoes, seeds and cores removed
1/2 pickled onion (see below)
1/2 16 oz jar roasted red bell pepper, drained and cut into strips
1/2 16 oz jar peperoncini, drained
1/2 14 oz can artichoke hearts, drained and cut into bits
1/2 14 oz can black olives, drained and cut in half
1/2 c fresh basil, chopped
8 oz fresh mozzarella, cubed
8 oz salami (or other Italian cold cuts), ripped or cut into strips
Fresh parmesan

Pickled Onion
1/2 large red onion, cut lengthwise then thinly cut crosswise
1 c water
1.5 Tbsp red wine vinegar
1 Tbsp sugar
1 Tbsp salt

3 Tbsp red wine vinegar
1 clove minced garlic
1/2 tsp salt
1/2 tsp sugar
1/8 tsp black pepper
6 Tbsp extra virgin olive oil


Pickled the Onion
1. Bring water, vinegar, sugar, and salt to boil in a pot.
2. Once the mix is boiling, add the onion.
3. Let simmer for 3 minutes.
4. Drain and cool.

Prepare the Dressing
1. Combine all ingredients in a jar.
2. Shake for at least 30 seconds.

Make the Salad
1. Combine all ingredients.
2. Top with vinaigrette.
3. Toss.

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