Name: Antipasto Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups arugula; 2 cups torn radicchio or endive; 1 cup cherry tomatoes, halved; 1 cup cooked chickpeas, drained and rinsed; 1 cup mini mozzarella balls, halved; ½ cup artichoke hearts, halved or chopped; ½ cup cubed provolone cheese; ½ cup pepperoncini, stemmed and sliced (4 to 5); ½ cup pitted olives; ½ cup sliced roasted red peppers; ¼ cup thinly sliced red onion; Fresh parsley or basil; Sea salt and freshly ground black pepper; Red wine vinegar; Olive oil; Honey; Dijon mustard; Dried oregano; Garlic

1

Make the dressing: Whisk together red wine vinegar, olive oil, honey, Dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, or place in a lidded jar and shake to combine.

2

Prep the salad ingredients: Halve the mozzarella balls and cut the provolone into bite-sized pieces. Halve the cherry tomatoes and thinly slice the red onion. Slice or chop any jarred ingredients as needed.

3

Assemble the salad: Place most of the arugula on a large platter or in a large bowl. Arrange the remaining ingredients in segments on top, tucking in the remaining arugula as you work.

4

Drizzle the dressing over the salad, top with fresh parsley or basil, season with salt and pepper, and serve.

Antipasto Salad

Ingredients

19 Ingredients

Instructions

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