Antipasto Salad

 From DELISH I made this to compliment my homemade meatballs and pasta. It was very good - the only thing I did was keep ingredients separate along with the lettuce so my guests could take as little or as much of each ingredient. Next time I would slice the salami thinner.

FOR THE SALAD 

2 large romaine hearts, chopped 

1/2 lb. salami ( wish I had sliced mine thinner)

8 oz. mozzarella balls, halved 

1 c. quartered artichoke hearts ( slice with a serrated knife- its easier

1 c. cherry tomatoes, halved 

1 c. chopped pepperoncini 

1/2 c. sliced olives ( I used Italian Castelvetrano)

FOR THE RED WINE VINAIGRETTE 

1/2 c. extra-virgin olive oil 

1/4 c. red wine vinegar 

1 tsp. dijon mustard 

1/2 tsp. oregano 

1/4 tsp. red pepper flakes 

Kosher salt 

Freshly ground black pepper

Step 1 

In a large bowl toss lettuce, salami, mozzarella, artichokes, tomatoes, pepperoncini together.  

Step 2 

Make the vinaigrette: In a jar fitted with a lid, shake together olive oil, vinegar, mustard, oregano, and red pepper flakes. Season with salt and pepper.  

Step 3 

Dress salad with vinaigrette and serve. ** see above I let each person make their own combo**