Antipasto Salad

INGREDIENTS

Salad

    1 large head romaine lettuce chopped (about 8 cups)
    4 oz. Genoa Salami chopped
    4 oz. sliced pepperoni
    1 cup cherry tomatoes halved
    1 cup artichoke hearts drained, patted dry, roughly chopped
    1/2 cup kalamata olives halved
    1/2 cup green olives
    1/4 cup sliced red onion
    2 tablespoons chopped pepperoncini
    8 oz. fresh mozzarella balls halved
    4 ounces provolone cheese cut into bite size pieces

Easy Croutons

    1/2 loaf French bread cubed (preferably day old)
    1/4 cup olive oil
    1/2 tsp EACH dried basil, dried parsley, garlic powder
    1/4 tsp EACH dried thyme, dried oregano, salt, pepper

INSTRUCTIONS

    DRESSING: Click on “Italian Dressing” in the recipe ingredients to be taken to the recipe. Italian Dressing can be made ahead of time and stored for 2 weeks in the refrigerator.

    CROUTONS: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray or use a nonstick mat. Add cubed bread to the baking sheet and drizzled with olive oil then sprinkle with spices; toss until evenly coated. Spread bread into an even layer and bake for approximately 12-15 minutes or until golden.

    SALAD: Add lettuce to a large bowl followed by the rest of the salad ingredients. Drizzle with desired amount of dressing and toss to combine OR dress individual plates if expecting leftovers. Serve immediately.

 Here’s how to layer your salad:

    Cherry tomatoes
    Artichoke hearts
    Pepperoncini
    Green and Kalamata olives
    Red onion
    Genoa salami
    Pepperoni
    Mozzarella
    Provolone
    Romaine lettuce

PREP AHEAD

This antipasto salad recipe is great to prep ahead. You can prep all of the ingredients ahead of time or just the dressing, croutons or salad ingredients.  To prep ahead:

    Salad ingredients:  can be chopped 24 hours in advance and stored in separate airtight containers in the refrigerator.  I will add the vegetables to separate paper towels, fold up the paper towels around the contents and place in sandwich bags – this keeps excess moisture away from the veggies to keep them fresh.

    Croutons:  can be made up to 2 weeks ahead of time and stored in a resealable plastic bag with as much air removed as possible or in an airtight container at room temperature.

    Dressing:  can be made up to 2 weeks ahead of time and stored in an airtight container in the refrigerator.  If making ahead, take care not to use fresh garlic or herbs because they will only last a day or so in the refrigerator.

Italian Dressing

Ingredients 3/4cup olive oil 1/4cup red wine vinegar 2tablespoons lemon juice 1/4cup finely freshly grated Parmesan cheese 1tsp EACH dried parsley, dried basil, garlic powder, onion powder 3/4teaspoon salt 1/2tsp EACH dried oregano, paprika, pepper 1/2-1teaspoon sugar or more to taste

Instructions Add all the ingredients to a mason jar, cover and shake vigorously OR combine add all ingredients to a medium bowl and whisk to combine. Taste (most accurate taste comes by dipping lettuce in dressing) and adjust according to taste. For less acidity- add more sugar, less tang – add more olive oil, more tang – add additional vinegar. Cover and refrigerate for up to 2 weeks. Shake to recombine before serving.

Recipe Notes

• The sugar mellows out the acidity of the dressing, but you may add more or less to taste.
• Grate the Parmesan on the smallest hole of your grater.
• You can substitute the freshly grated Parmesan cheese with canned but it will not taste quite as good because fresh Parm is the best!  Freshly grated Parmesan will also dissolve much better for a smoother texture.
• Don’t  substitute the garlic for fresh unless you expect to use your Italian Dressing within a few days because minced garlic does not keep very long.
• For a great shortcut, you can whisk up all of the dried herbs and spices in advance and keep them in a sealed container or bag.