Antipasto Salad Recipe

Wash and thoroughly dry the mixed salad greens. Place them in a large salad bowl.

Halve the cherry tomatoes and add to the bowl with the sliced cucumber and thinly sliced red onion.

Drain marinated artichoke hearts and quarter any large pieces. Add to the bowl.

Add the halved kalamata olives, halved pepperoncini, roasted red pepper slices, and quartered pepperoni or salami slices to the salad bowl, distributing evenly.

Toss in the fresh mozzarella (bocconcini) and sprinkle the shaved Parmesan over the top.

Tear the basil leaves and roughly chop the parsley if using. Scatter both over the assembled salad.

Make the dressing

In a small jar or bowl combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, crushed red pepper flakes (if using), salt and black pepper. Whisk while slowly streaming in the extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning (add a touch more vinegar or salt if desired).

Alternatively, place all dressing ingredients in a jar, close lid and shake vigorously until well combined.

Just before serving, pour about half of the dressing over the salad and gently toss to coat all components. If serving family-style, serve remaining dressing on the side.

Taste and add additional salt, pepper or more dressing as desired. Garnish with extra basil leaves and a small drizzle of olive oil if desired.

Serve immediately so greens stay crisp.