Antipasto Salad

Name: Antipasto Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Italian, American
Ingredients: 2 heaping cups baguette or Italian bread torn into craggy, bite-size pieces; 1 tablespoon extra-virgin olive oil; Big pinch kosher salt; 8 packed cups chopped hearts of Romaine lettuce (about 2 large hearts); 7 ounces cherry tomatoes, halved (1 heaping cup); 5 ounces marinated artichokes hearts, drained well and quartered (1 heaping cup); 1 (15-ounce) can chickpeas, rinsed and drained well; 5 ounces (3/4 cup) mini mozzarella balls (pearls); 1/2 cup quartered Italian sweet cherry peppers; 1/2 cup thinly sliced pepperoncini; 3 1/2 ounces hard salami, cut into 1/3-inch cubes (heaping 1/2 cup); 2/3 cup pitted green olives (halved if large); 1/4 cup freshly grated Parmesan cheese; 3 anchovies packed in oil; 1/2 cup olive oil; 1/4 cup red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1/2 teaspoon kosher salt, plus more to taste

Instructions

Prep:25minCook:5min

Combine all of the best antipasti with crisp lettuce and savory dressing for a satisfying antipasto salad. With peppers, salami, mozzarella, artichokes, and chickpeas, you can serve this salad recipe as a main dish or side.

Updated at: Wed, 11 Dec 2024 09:29:00 GMT