- Ready In:
- 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)
- 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.
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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!
Since I was fixing this for my son & DIL, I did omit the salami, since they're vegetarians ~ Sort of a welcome home dish, 'cause he was away for about a week housepainting! Also cut the recipe in half, but that didn't stop them from really enjoying it! Next time it'll be made as indicated & for the table here at home! Thanks for sharing your great recipe! [Tagged, made & reviewed in Please Review My Recipe cooking game]
*Made for ZWT III* Delicious!! This cool salad tasted so good on a hot summer day. I used a combination of green leaf and red leaf lettuce instead of the arugula. Also, I served this topped with fresh grated Parmesan cheese and fresh ground black pepper. We loved this salad! I will definitely be making this often. Thank you for sharing.