Prep 20 mins
Cook 0 mins
This is a great salad with antipasta ingredients. Feel free to add your favorite Italian antipasta ingredients. The options are endless, but the result is fabulous!
- 1 head romaine lettuce, cut into 1-inch squares
- 113.39 g sliced pepperoni or 113.39 g salami or 113.39 g prosciutto, chopped
- 78.07 ml drained sliced pimiento (one 4-ounce jar)
- 78.07 ml chopped red onion
- 354.88 ml drained rinsed, and chopped canned artichoke hearts (one 15-ounce can)
- 44.37 ml red wine vinegar or 44.37 ml white wine vinegar
- 59.14 ml olive oil
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
- 118.29 ml grated parmesan cheese
- chopped pepperoncini pepper (optional)
- provolone cheese (optional)
- 78.07 ml of thin-sliced basil leaves (optional)
- Ln a large salad bowl, combine first 5 ingredients along with any optional ingredients. Toss to combine.
- Add vinegar, oil, salt, pepper, and Parmesan to the bowl.
- Toss thoroughly to combine the ingredients.
This is a delicious salad that was served with Pissaladiere by Sylvie. I used hard salami, roasted red peppers, and fresh mozzarella cheese. Each serving was garnished with pepperoncini peppers and I did toss in the fresh basil.
Okay, I never thought anyone needed a recipe to make a salad, but after trying this recipe, all salads should have one. The salad was bursting with flavors and not one vegetable, meat slice or even drop of dressing was left in the bowl at the end of the meal. Such a great combo of meats, veggies and cheese. I added in all of the optional ingredients and thought the end result could not have been better. I served the salad along with the Absolute Best Ever Lasagna by ratherbeswimmin' and Italian Bread Casserole by Brook the Cook in WI. This recipe could make me into a salad eater on a regular basis.
Made this with salami, and we loved it! The fresh basil really made this special.