Easy and colorful, this salad can also be enjoyed over several days while the meats soak up the flavors. Instead of making your own dressing, you can also use bottled Caesar dressing.
Antipasto is traditionally the cold foods served before the pasta course at an Italian restaurant or home. This salad mixes it all up together – salami, pepperoni, peppers, artichoke hearts, cheese, olives and lettuce. –RR
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil (EVOO)
- Salt and freshly ground black pepper, to taste
- 1/4 pound chunk provolone cheese, cut into pieces
- 1/2 pound bocconcini, pieces cut or snipped in half
- 1 whole roasted red pepper, chopped or snipped into pieces (available in jars at the deli counter)
- 1 can quartered artichoke hearts in water, drained (14 ounces)
- 12 slices pepperoni
- 1/4 pound salami, sliced, chopped into bite-size pieces
- 1/2 cup olives, pitted, black or green
- 1/2 pint grape tomatoes
- 1 heart of romaine lettuce, chopped or torn into bite-size pieces
- 10 leaves fresh basil, torn or snipped into slivers
Make the dressing: whisk balsamic vinegar and EVOO together in a small bowl until combined. Add salt and pepper and whisk again.
Combine cheeses, red pepper, artichoke hearts, meat, olives, tomatoes, lettuce and basil on a shallow platter. Pour dressing over them.
Season salad with salt and pepper.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.