Antipasto Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1 clove garlic

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon dried oregano

1/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

1 medium romaine lettuce heart

4 ounces unsliced dry Italian salami

1 pint cherry or grape tomatoes (about 10 ounces)

8 medium pickled pepperoncini peppers

3/4 cup pitted mixed marinated olives

1 (12-ounce) jar marinated artichokes hearts

8 ounces ciliegine (mini cherry-size mozzarella cheese balls)

Directions

Step 1

Mince 1 garlic clove and place in a large bowl. Add 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk well to combine.

Step 2

Prepare the following ingredients, adding each to the bowl as you complete them: Halve 1 medium romaine lettuce heart lengthwise and cut crosswise into 1-inch-wide ribbons; halve 4 ounces dry Italian salami lengthwise, remove casing, and slice crosswise into 1/4-inch half-moons; halve 1 pint cherry or grape tomatoes, or quarter if large; stem and thinly slice 8 medium pickled pepperoncinis; drain and halve 3/4 cup pitted mixed marinated olives; and drain 1 (12-ounce) jar marinated artichokes and 8 ounces ciliegine.

Step 3

Toss to coat all the ingredients in the dressing. Taste and season with more kosher salt and black pepper as needed.

Nutrition

• Serving Size: Serves 4
• Calories: 503 cal
• Total Fat: 42.5 g
• Saturated Fat: 12.5 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 1535.2 mg
• Total Carbohydrate: 14.4 g
• Dietary Fiber: 6.1 g
• Total Sugars: 4.6 g
• Protein: 22.4 g