Chopped Italian Antipasti Salad

Ingredients

    • 4 Cups Coarsely Diced Inner Romaine Lettuce Leaves, Crisped
    • 2 Cups Coarsely Sliced Baby Arugula Leaves, Crisped
    • 2/3 Cup Diced Red Onion
    • 2/3 Cup Diced Genoa Salami
    • 2/3 Cup Diced Provolone Cheese
    • 2/3 Cup Diced Tomoto
    • 1/2 Cup Coarsely Sliced Basil Leaves
    • Cured Black Olives (Optional)
    • Marinated Artichoke Hearts (Optional)
    • Pepperoncini (Optional)
    • Capers (Optional)
    • 3 Tbs Olive Oil
    • 2 Tsp Balsamic Vinegar
    • 2 Tsp Red Wine Vinegar
    • 1/4 Tsp Minced Garlic
    • 1/4 Tsp Salt
    • Freshly Ground Pepper
    • Grated Parmigiano / Reggiano


Preparation

    • Put romaine, arugula, red onion, salami, cheese, tomato and basil in large bowl. Add black olives, artichoke hearts, pepperoncini and capers, if using. Cover with lightly dampened paper towel; keep refrigerated until ready to use, up to 4 hours.
    • Combine olive oil, both vinegars, garlic, salt and pepper in small dish. Can be kept at room temperature 3 hours.
    • To serve, pour dressing over salad. Toss several times.

Dallas Morning News (May 2002)