Shelly's Recipe

ANTIPASTO SALAD

Category: Salad

3 tbsp red-wine vinegar
1 small garlic clove, minced
1/2 tsp sugar, kosher salt
Freshly ground black pepper to taste
6 tbsp extra-virgin olive oil
8 cups of romaine lettuce, torn into bite-size pieces
1/2 cup fresh flat-leaf parsley leaves, chopped
1 yellow bell pepper, sliced into 1/4-inch x 3-inch strips
1 (8-oz) jar roasted red peppers, rinsed, drained and cut lengthwise into 1/4-inch-thick pieces
2 (6-oz) jars marinated artichoke hearts, drained and quartered
1 cup assorted brine-cured olives
1 cup drained bottled giardiniera (mixed pickled vegetables), optional
8 oz cherry tomatoes, halved
8 oz fresh mozzarella, cut into cubes (or bocconcini (small mozzarella balls) and sliced)
8 oz sliced Italian salami, soppressata or pepperoni, cut into strips

In a small bowl, whisk together red wine vinegar, garlic, sugar, salt, pepper and olive oil until combined well.

Spread romaine lettuce on a large platter and scatter with parsley, peppers, artichokes, olives, optional giardiniera, tomatoes, mozzarella and salami. Whisk vinaigrette again and drizzle over salad. Serve with store-bought crostini, garlic toasts or a crusty loaf of bread. Makes 8 servings.