Insalata Di Antipasti Recipe
romaine, red onions and pepperoncinis tossed in red wine vinaigrette with calabrese, pepperoni, rolled provolone and sopresseta, cubed mozzarella, artichoke hearts, kalamatas and cucumbers {GFP}
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Vegetables
Wash and chop the romaine lettuce, slice the red onion thinly, and slice the cucumber. Set aside.
- 2
Prepare the Meats and Cheeses
Cube or slice the calabrese, pepperoni, provolone, soppressata, and mozzarella. Add them to a large mixing bowl.
- 3
Combine Ingredients
In the mixing bowl with the meats and cheeses, add the chopped romaine, sliced red onion, pepperoncinis, artichoke hearts, kalamata olives, and cucumber.
- 4
Make the Dressing
In a separate small bowl, whisk together the red wine vinegar, olive oil, salt, and black pepper until well combined.
- 5
Dress the Salad
Pour the dressing over the salad mixture and toss gently to combine all the ingredients.
- 6
Serve
Transfer the salad to a serving platter or individual bowls and serve immediately.
