Antipasto Salad | CookOS

Antipasto Salad

Name: Antipasto Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups water; 3 tablespoons red wine vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 medium red onion, (thinly sliced (cut in half first, if desired)); ⅓ cup red wine vinegar; 1 clove garlic, (minced); ¼ teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon sugar; ¼ teaspoon freshly ground black pepper; ⅔ cup extra-virgin olive oil; 8 cups chopped romaine, (from 2 hearts); ⅔ cup marinated/seasoned pitted olives, (coarsely chopped (see note)); 1 pint cherry tomatoes, (halved); 1 red, yellow, or orange bell pepper, (thinly sliced); 8 ounces sliced salami and/or pepperoni; 1 (15-oz) can chickpeas, drained and rinsed; 1 heaping cup or 1 (6-oz/170-g) jar marinated artichoke hearts, (drained (see note)); 1 (8-oz) package mozzarella pearls; 1½ cups coarsely shredded sharp Provolone

Turn your favorite Italian appetizer into a hearty salad, complete with tangy pickled onions, marinated artichokes, cheeses, and salty meats.

Total

30 min

Servings

Difficulty

Medium

Est. Cost

$37–$61

Recipe Source

View original recipe

From Onceuponachef

Ingredients

2 cups water
3 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon salt
1 medium red onion, (thinly sliced (cut in half first, if desired))

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⅓ cup red wine vinegar

1 clove garlic, (minced)

¼ teaspoon dried oregano

½ teaspoon salt

½ teaspoon sugar

¼ teaspoon freshly ground black pepper

⅔ cup extra-virgin olive oil

8 cups chopped romaine, (from 2 hearts)

⅔ cup marinated/seasoned pitted olives, (coarsely chopped (see note))

1 pint cherry tomatoes, (halved)

1 red, yellow, or orange bell pepper, (thinly sliced)

8 ounces sliced salami and/or pepperoni

1 (15-oz) can chickpeas, drained and rinsed

1 heaping cup or 1 (6-oz/170-g) jar marinated artichoke hearts, (drained (see note))

1 (8-oz) package mozzarella pearls

1½ cups coarsely shredded sharp Provolone

21 Ingredients

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Instructions

1
Make the Pickled Onions: In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Add the onion and simmer until crisp-tender, about 3 minutes. Drain and set aside to cool.
2
Make the Vinaigrette: In a medium bowl, whisk together the vinegar, garlic, oregano, salt, sugar, and pepper. While whisking, slowly pour in the oil to form an emulsion.
3
Make the Salad: In a large bowl, combine all of the salad ingredients. Add the dressing and pickled onions and toss to combine. Taste and adjust seasoning if necessary. Serve.