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
Prepare the Vegetables
Wash and chop the romaine lettuce, slice the red onion thinly, and slice the cucumber. Set aside.
Prepare the Meats and Cheeses
Cube or slice the calabrese, pepperoni, provolone, soppressata, and mozzarella. Add them to a large mixing bowl.
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.
Make the Dressing
In a separate small bowl, whisk together the red wine vinegar, olive oil, salt, and black pepper until well combined.
Dress the Salad
Pour the dressing over the salad mixture and toss gently to combine all the ingredients.
Serve
Transfer the salad to a serving platter or individual bowls and serve immediately.
