This is a print preview of "Chopped Italian Antipasti Salad" recipe.

Chopped Italian Antipasti Salad Recipe
by Global Cookbook

Chopped Italian Antipasti Salad
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  Servings: 2

Ingredients

  • 4 c. coarse-diced inner romaine lettuce leaves chilled
  • 2 c. coarsely-sliced baby arugula leaves chilled
  • 2/3 c. diced red onion
  • 2/3 c. diced Genoa salami
  • 2/3 c. diced provolone
  • 2/3 c. diced tomato
  • 1/2 c. coarsely-sliced basil leaves
  • 3 Tbsp. extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 2 tsp red wine vinegar
  • 1/4 tsp chopped garlic
  • 1/4 tsp salt Freshly-grnd black pepper to taste Grated Parmesan for serving (preferably Parmigiano-Reggiano)

Directions

  1. Place the romaine, arugula, red onion, salami, provolone, tomato and basil in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated till ready to use, up to 4 hrs.
  2. Combine the extra virgin olive oil, the balsamic and red wine vinegars, the garlic, salt and pepper to taste in a small dish.
  3. To serve, pour the dressing over the salad. Toss several times till coated. Taste; adjust the seasoning.
  4. This recipe yields 2 servings.
  5. Comments: Cured black olives, marinated artichoke hearts, pepperoncini and/or possibly capers can be added, if you like.