Antipasto Salad
If you love charcuterie and antipasto, this recipe is a must. Antipasto Salad will double as a quick and delicious one bowl meal or deliver as the perfect start or conclusion to your meal for a crowd. It’s fully loaded with all the goods: romaine lettuce, radicchio, baby arugula, grape tomatoes, yellow bell pepper, cucumbers, bocconcini mozzarella balls, COLUMBUS® Italian Dry Salami, black olives, pepperoncini, Parmesan cheese, marinated red onions, basil. This salad satisfies charcuterie cravings and checks all the boxes for a filling meal.
Marinated Red Onions
Ingredients
- 1
small red onion, sliced into rings
- 1/2 cups
olive oil
- 1 tablespoon
red wine vinegar
- 2 teaspoons
dried oregano
- 2 teaspoons
balsamic vinegar
- 1/4 teaspoons
salt
Directions
In bowl, combine ingredients. Let stand at room temperature, stirring occasionally, 1 hour or until onions are softened. Store in refrigerator.
Dressing
Ingredients
- 1/2 cups
olive oil
- 1/4 cups
red wine vinegar
- 2 tablespoons
fresh lemon juice
- 1
garlic clove, minced
- 1 teaspoon
Dijon mustard
- 1/2 teaspoons
dried oregano
- 1/2 teaspoons
sea salt
- 1/2 teaspoons
freshly cracked black pepper
Directions
In small bowl, stir all dressing ingredients together with whisk until blended.
Salad
Ingredients
- 4 cups
chopped romaine lettuce
- 1
small head radicchio, cored and chopped
- 2 cups
baby arugula leaves
- 1 cup
grape tomatoes, halved
- 1
large yellow bell pepper, cut into bite sized strips
- 1
small cucumber, diced
- 1 cup
bocconcini mozzarella balls, drained and halved
- 8 ounces
COLUMBUS® Italian Dry Salami, cut into strips
- 1/2 cups
pitted black olives, halved
- 1/3 cups
sliced pepperoncini, drained
- 1/2 cups
grated Parmesan cheese
- 1/2 cups
Marinated Red Onions
-
Thinly sliced basil leaves, as desired
Directions
In large bowl or platter, toss all salad ingredients. Drizzle with dressing; toss to coat.