Name: Antipasto Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 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))

Italian

Bowl

Whisk

Tongs

Slotted Spoon

To make the dressing: In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).

To the bowl with the dressing, add the sliced red onion and marinate at least 5 minutes or up to 30 minutes.

To make the salad, in a large bowl add lettuce, tomatoes, olives, pepperoni, and mozzarella. Using tongs or a slotted spoon, remove onions from the dressing and add to the salad. Drizzle with additional vinaigrette to taste and toss to combine. Garnish with pepperoncini.

Antipasto Salad

Utensils needed:

Overview

Category

Cuisine

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