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A bowl with the salad ready to be eaten.

Antipasto Salad

Antipasto is the traditional first course of an Italian meal. It usually includes a mix of assorted cured meats like prosciutto and salami, cheeses, and marinated vegetables like artichokes and red peppers. This Antipasto Salad takes classic Italian starter items, piles them atop crisp greens, then pulls it all together with a simple balsamic vinaigrette.

INGREDIENTS

DIRECTIONS

  1. In an extra-large bowl, place the romaine and arugla. In a small bowl or measuring cup, 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.
  2. 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.

Antipasto Salad

Antipasto is the traditional first course of an Italian meal. It usually includes a mix of assorted cured meats like prosciutto and salami, cheeses, and marinated vegetables like artichokes and red peppers. This Antipasto Salad takes classic Italian starter items, piles them atop crisp greens, then pulls it all together with a simple balsamic vinaigrette.