Antipasti Dinner Salad

This is fast, but elegant. You can also serve this as a first course. To save time, stack up the salami slices and cut them into strips all at once.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  large garlic cloves, smashed
• 8  slices  rustic  Italian bread
•  kosher salt
• 2  tablespoons red wine vinegar
•  fresh ground black pepper
• 3  stalks celery, thinly sliced
• 6  ounces  deli-sliced  hard salami or 6  ounces  soppressata, cut into strips
• 10 -15  fresh basil leaves, sliced if large
• 8  ounces bocconcini, halved (small mozzarella balls)
• 20  cured black olives, pitted and halved (kalamata or nicoise)
• 2  romaine lettuce hearts, halved lengthwise

Directions

1. Heat 3 T. olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to high; add the bread in batches and toast until golden on both sides. Set aside and season with salt.
2. Whisk the vinegar, the remaining 5 T. oil, 1/2 t. salt and pepper to taste in a large bowl. Add the radicchio, celery, salami, basil, mozzarella and olives; toss to coat.
3. Place 1 romaine half on each plate. Drizzle with olive oil and season with salt and pepper. Spoon the salad onto each wedge, drizzling any remaining dressing on top; serve with the toasts.