Anti-pasto Salad Recipe
Per 1/2 Tray | Per Tray • Created on a foundation of our fresh dinner salad. We improve on an old favorite by adding layers of Smokey Provolone Cheese, Aged Genoa Salami, olives and marinated artichoke hearts. Served with your choice of dressing.
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Ingredients
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Base Salad
Antipasto Ingredients
Dressing
Method
Preparation of Base Salad
- 1
Prepare Salad Greens
In a large mixing bowl, add the mixed salad greens as the base of your salad.
- 2
Chop Vegetables
Halve the cherry tomatoes, slice the cucumber into thin rounds, and finely slice the red onion. Add all these vegetables to the mixing bowl with the salad greens.
Adding Antipasto Ingredients
- 3
Add Cheeses and Meats
Slice the smoky provolone cheese into thin strips and the aged Genoa salami into bite-sized pieces. Add both to the salad bowl.
- 4
Incorporate Olives and Artichokes
Add the mixed olives and marinated artichoke hearts to the bowl, gently tossing everything together to combine.
Dressing Preparation
- 5
Whisk Dressing Ingredients
In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- 6
Dress the Salad
Drizzle the dressing over the salad and toss gently to ensure even coating of all ingredients.
Serving
- 7
Plate the Salad
Transfer the salad to a serving tray or individual plates. Serve immediately, or refrigerate for up to 30 minutes before serving.
- 8
Choice of Dressing
You can serve additional dressing on the side if desired.