Classic Antipasto Salad

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

Calories per serving: 398.5 (per serving) Recipe yields 2 servings

Classic Antipasto Salad

Ingredients

    Vinaigrette:
  • 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
  • Salad:
  • 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)

Instructions

  1. Place the vinaigrette ingredients into a container with a lid. Shake vigorously until combined.
  2. Toss the lettuce, ham, salami, provolone, tomatoes, and black olives together in a large bowl.
  3. Toss with 4 tablespoons of the vinaigrette just before serving. Refrigerate the leftover vinaigrette to use later in the week.
  4. 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

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