Antipasto Salad
Cuisine: Salad
Prep time:
Total time:
Serves: 4-6 servings
- 2 heads romaine hearts, chopped into bite-sized pieces
- 1 cup artichoke hearts, chopped
- ½ cup Kalamata olives
- 1 pint grape tomatoes, halved
- 4 oz. salami, sliced into strips or cubed
- 1 cup cubed cheese of choice (Colby jack or Monterey jack are great!)
- 4 tbsp. olive oil
- 4 tbsp. red wine vinegar
- 1 tsp. dried oregano
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- In a bowl, toss together romaine lettuce, artichoke hearts, olives, tomatoes, salami, and cheese.
- In a small bowl or measuring cup, whisk together olive oil, vinegar, oregano, garlic powder, onion powder, salt, and pepper.
- When read to serve, pour the dressing over the salad and toss to combine.
- Serve with an additional crack or two of freshly ground black pepper.
- Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/antipasto-salad/
3.5.3251