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)