Antipasto Salad
Full recipe at culinaryhill.com
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/2 medium red onion (thinly sliced (1 cup or 4 ounces, see note 1))
- 1 heart romaine lettuce (shredded (4 cups packed or 8 ounces))
- 1 1/2 cups grape tomatoes (halved (10 ounces, see note 2))
- 1 (15 ounce) can pitted black olives ((see note 3))
- 1 (5 ounce) package mini pepperoni ((see note 4))
- 2 cups shredded mozzarella cheese ((8 ounces))
- whole pepperoncini peppers (to taste, for garnish (see note 5))
Overview
Prep Time:
5 min
Cook Time:
10 min
Total Time:
15 min