Tasty and Zesty Antipasto Salad
Ingredients:
Dressing
3 tablespoons red wine vinegar
2 cloves garlic minced
1 teaspoon sugar
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 teaspoon lemon juice
⅓ cup extra virgin olive oil
Antipasto Salad
8 cups chopped romaine lettuce
1 cup grape tomatoes halved
1 7.5 ounce jar grilled marinated artichoke hearts drained
8 ounces mozzarella pearls or mozzarella balls
⅔ cup pitted Kalamata olives
1 cup assorted sweet cherry peppers and peperoncini
8 ounces chopped genoa salami
Fresh basil for ribbons
Instructions:
Add the red wine vinegar, garlic, sugar, oregano, basil, salt, pepper, lemon juice, and olive oil to a mason jar. Shake to combine.
Add the chopped romaine to a large serving bowl. Drizzle about half of the dressing over the romaine lettuce and toss to coat. Top with tomatoes, artichoke hearts, mozzarella pearls, Kalamata olives, cherry peppers, peperoncini, and salami.
Drizzle with the remaining dressing, Top with fresh basil ribbons, and serve.
