Antipasto Salad
There are any number of ingredient combinations that can be used to make an Antipasto Salad. A popular dressing is Red Wine Vinaigrette. See below.
One recipe I found used this combination: Chopped romaine hearts, shredded mozzarella, olives, prosciutto, pepperoni, roasted red peppers, cucumbers, tomatoes, pepperoncini and Giardiniera (colorful vegetables in vinegar).
Here's another combination: deli ham, genoa salami, priscuitto di parma (sliced paper thin), sharp provolone cut into bite size pieces, fresh mozzarella, sliced, roasted red peppers, marinated mushrooms, marinated artichoke hearts, black pitted olives or olives of choice, grape tomatoes.
One more: Hearty lettuces, salami, provolone, tomatoes, olives, roasted peppers, and celery with olive oil and vinegar, then top with Parmesan cheese, basil, and seasoning for the ultimate combination of Italian flavors.
Dressing:
3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon-style mustard
1 tablespoon honey (or to taste)
½ teaspoon salt
1/4 teaspoon fresh ground black pepper
Or:
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
1 small garlic clove, minced
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper
Salad Ingredients:
2 cups mixed iceberg and romaine lettuces for each serving
Sliced Italian meats, such as salami, prosciutto, pepperoni, and capicolla
Sliced fresh mozzarella or Provolone cheese (sharp or mild)
Marinated artichoke hearts
Thinly sliced white onion
Ripe black olives
Cherry tomatoes
Garbanzo beans
Combine the ingredients for the dressing in a jar, cover tightly and shake. Use a salad dish or a platter if it is going to be used for a meal. Arrange the salami and cheese around the plate alternating between the two. Fill the center with the lettuces, top with quartered artichoke hearts, sliced onion, olives, tomatoes and garbanzo beans. Serve the dressing on the side.
