Classic Antipasto Salad
The first course of an Italian meal, antipasto in fact means “before the meal”. Cured meats, cheeses, pepperoncini, olives, and other items are traditionally served from a platter. This meal comes in the form of a salad tossed in a light vinaigrette.
This recipes was modified from the regional cookbook ‘Seven Neighborhoods in Detroit: Recipes from the City’ which can be found at http://detroitrecipes.com
Classic Antipasto Salad
Ingredients
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoons dried oregano
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- ground black pepper, to taste
- salt, to taste
- 4 cups iceberg lettuce, chopped
- 2 slices ham, cut into bite-sized pieces
- 2 slices salami, cut into bite-sized pieces
- 2 slices provolone cheese, cut into bite-sized pieces
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced black olives
- pepperoncini (for serving)
Vinaigrette:
Salad:
Instructions
- Place the vinaigrette ingredients into a container with a lid. Shake vigorously until combined.
- Toss the lettuce, ham, salami, provolone, tomatoes, and black olives together in a large bowl.
- Toss with 4 tablespoons of the vinaigrette just before serving. Refrigerate the leftover vinaigrette to use later in the week.
- Divide salad onto two plates. Garnish with whole or sliced pepperoncini peppers.
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This recipes was modified from the regional cookbook ‘Seven Neighborhoods in Detroit: Recipes from the City’ which can be found at http://detroitrecipes.com
