Recipe by Lainey39
This is a delicious side dish salad! If you find arugula too peppery, make the salad with mixed baby lettuce instead. Also, for a meatless version, omit the salami and add mini mozzarella balls, which I love. Recipe is from Woman's World.
Top Review by YiayiaMouse
This was great! I needed an antipasto for 20 people and was really looking for a guide more than a recipe. This really worked and the salad was a HUGE success! I used the Italian Salad Dressing recipe here at Zaar, and made these adjustments: No celery, 1/2 arugula and 1/2 romaine, jarred mediterranean salad (artichokes, baby corn, red peppers, etc.) fresh mozzerella balls, peppered salami, and added pepperoni as well. I'll do this again for sure. Thanks for the inspiration!
- 1⁄4 cup bottled Italian vinaigrette dressing
- 2 tablespoons drained sun-dried tomatoes packed in oil, finely chopped
- 4 cups baby arugula leaves
- 2 celery ribs, cut into 1/4-inch thick slices (about 1 cup)
- 2 plum tomatoes, cut into wedges
- 1⁄3 cup pitted black olives, such as Kalamata
- 1⁄2 cup drained artichoke heart, quartered
- 6 slices deli sliced provolone cheese (about 3 ounces)
- 6 slices deli-sliced salami, such as soppressata (3 ounces)
Directions See How It's Made
- In bowl, whisk together dressing and sun-dried tomatoes; reserve.
- Arrange arugula on platter.
- Top with rows of celery and tomatoes on one side and olives and artichoke hearts on the other.
- Fold slices of cheese and salami into quarters; arrange in center of salad.
- Drizzle salad with dressing.