Another PERFECT salad for a warm summer’s eve. The assortment of the chilled cheeses, meats and quick pickled veggies is quite satisfying especially after you add the vinaigrette for a tangy bite.
ANTIPASTO SALAD with CREAMY ITALIAN VINAIGRETTE
SALAD
2/3 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon FRESH oregano
1 red onion, halved and sliced 1/4 inch thick
8 ounces marinated artichokes, WELL drained and chopped
1/2 cup sliced pepperoni
2 tablespoons avocado oil
2 romaine hearts, chopped or shredded
1 pint grape tomatoes, halved
3 thick slices provolone cheese, cut into matchsticks
3 thick slices hard salami, cut into matchsticks
FRESH basil, cut into chiffonades
olives, optional
- Bring artichokes with their juice, vinegar, garlic, salt and oregano to a SLOW boil in a medium saucepan.
- Add onions, reduce heat and simmer 2-3 minutes.
- Remove from heat and pepperoni slices.
- Transfer to a bowl and chill until cool.
- Drain marinated veggies in a mesh strainer, but save to store any extra veggies in.
- Toss drained veggies with torn lettuce, tomatoes, pepperoni, cheese and salami pieces.
- Add olives if using.
- Drizzle with dressing
- Enjoy.
VINAIGRETTE
12 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons champagne vinegar
2 tablespoons avocado oil
1 large clove garlic, minced
1 tablespoon FRESH finely chopped oregano
1 tablespoon FRESH finely chopped Italian parsley
PINCH sugar
FRESH ground sea salt and black pepper, to taste
1 tablespoon grated Romano cheese
- Whisk together mayonnaise, sour cream, vinegar, oil, garlic and sugar.
- Season to taste with salt and pepper
- Fold in parsley, oregano and cheese.
- Chill.