Recipe: Antipasto Salad

I’m just going to come out and say it: I love this salad. It’s easy, substantial, full-flavored, and even company worthy. It’s a satisfying and gorgeous summer dinner for enjoying al fresco with a generous pour of red wine. If you plan this during a week when you’re having a Primal pizza (here) you just might have all the ingredients on hand.

Antipasto Salad

Dressing

1/4 cup olive oil

3 Tbsp. red wine vinegar

1/4 cup fresh basil and oregano, chopped

1 garlic clove, minced and mashed to a paste with a pinch of salt

salt and pepper, to taste

Salad

2 romaine hearts, sliced into ribbons

2 cups Italian meats (salami, pepperoni, soppressata, prosciutto, etc.), sliced into thin strips

1 cup kalamata olives, halved

4 oz. provolone, cut into small cubes (optional)

1 small jar marinated artichoke hearts, quartered

1/4 – 1/2 cup pepperoncini peppers, to taste

1) Make dressing by combining all ingredients in a jar or bottle with a lid and shaking until emulsified. Set aside.

2) Add all salad ingredients to a large bowl. Toss with dressing and serve.

Serves 4.

NOTES: If you only have dry herbs on hand for the dressing, add them to just the vinegar to activate the flavors. Let them rehydrate for 5 minutes or so before adding the olive oil.

 

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2 Responses to “Recipe: Antipasto Salad”

  1. One of my favorite things pre-Paleo, and this was delicious. We made it with the Cauliflower pizza crust and gobbled it up! Could definitely eat this as a meal by itself!

  2. Love all of the ingredients in this salad! It sounds so fresh and delicious. Plus that salad dressing sounds fabulous with those fresh herbs in there. Yum!

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