Antipasto Salad

Name: Antipasto Salad
Total time: 15 min
Yield: Serves 6
Ingredients: 1/2 cup fresh basil leaves; 1/3 cup bottled red wine vinegar dressing; 1 small head romaine, cut into 1-inch pieces; 1 7-ounce jar roasted red peppers, drained and cut into thin strips; 1 12-ounce jar pepperoncini, drained; 1 12-ounce jar marinated artichoke hearts, drained and cut into halves (if not already halved); 1 cup oil-cured black olives; 8 ounces marinated bocconcini, or 1 large mozzarella ball, cut into strips; 8 ounces sliced pepperoni; 1/2 teaspoon dried red pepper flakes

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Hands-On Time

15 Mins

Total Time

15 Mins

Yield

Serves 6

Charles Maraia

Ingredients

1/2 cup fresh basil leaves
1/3 cup bottled red wine vinegar dressing
1 small head romaine, cut into 1-inch pieces
1 7-ounce jar roasted red peppers, drained and cut into thin strips
1 12-ounce jar pepperoncini, drained
1 12-ounce jar marinated artichoke hearts, drained and cut into halves (if not already halved)
1 cup oil-cured black olives
8 ounces marinated bocconcini, or 1 large mozzarella ball, cut into strips
8 ounces sliced pepperoni
1/2 teaspoon dried red pepper flakes

How to Make It

Step 1

In a food processor, puree the basil and dressing until smooth.

Step 2

In a large bowl, combine the romaine, roasted red peppers, pepperoncini, artichokes, olives, bocconcini, pepperoni, and red pepper flakes.

Step 3

Toss with the basil dressing.

Antipasto Salad

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Antipasto Salad

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