Antipasti Dinner Salad
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
- 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.
- 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.
- 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.
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