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Antipasti Salad

Serves 6
Time 15 min
Although this salad calls for many ingredients, most of them can be found prepared and ready to use. No heating of the kitchen required for this salad that offers something for every taste. Serve with crusty bread and a crisp white wine.
Special Diets:
Ingredients
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon chopped garlic or roasted garlic purée
  • 1 teaspoon ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 6 cups chopped romaine lettuce, cut in 1-inch pieces
  • 1 (15.0-ounce) can garbanzo beans (also called chickpeas), drained and rinsed
  • 15 fresh basil leaves, torn into small pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 cup sliced jarred roasted red or yellow peppers
  • 1 (6.0-ounce) jar marinated artichoke hearts, drained
  • 1 cup pepperoncinis
  • 1/2 cup pitted black olives, drained
  • 3/4 cup roasted tomatoes
  • 6 ounces fresh mozzarella, drained
  • 3 ounces sliced pepperoni
  • 3 ounces sliced Genoa salami
Method

In a medium bowl, whisk together balsamic vinegar, garlic purée, salt and pepper until well combined. 

Pour olive oil into mixture in a thin stream while whisking constantly to emulsify vinaigrette.

In a large bowl combine, lettuce, garbanzo beans, basil and parsley leaves. 

Pour half the vinaigrette over lettuce mixture and toss to coat well. 

Spread lettuce mixture out onto a large platter. 

Arrange roasted peppers, artichoke hearts, pepperoncinis, olives, roasted tomatoes, mozzarella, pepperoni and salami in sections on top of lettuce. 

Drizzle remaining dressing over salad. Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons balsamic vinegar
  • 1 teaspoon chopped garlic or roasted garlic purée
  • 1 teaspoon ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 6 cups chopped romaine lettuce, cut in 1-inch pieces
  • 1 (15.0-ounce) can garbanzo beans (also called chickpeas), drained and rinsed
  • 15 fresh basil leaves, torn into small pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 cup sliced jarred roasted red or yellow peppers
  • 1 (6.0-ounce) jar marinated artichoke hearts, drained
  • 1 cup pepperoncinis
  • 1/2 cup pitted black olives, drained
  • 3/4 cup roasted tomatoes
  • 6 ounces fresh mozzarella, drained
  • 3 ounces sliced pepperoni
  • 3 ounces sliced Genoa salami