Antipasto Salad

Instructions

1. 1

   Prepare the Vinaigrette (5 minutes)

   • In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, minced garlic, and dried oregano.
   • Season with salt and freshly ground black pepper.
   • Whisk vigorously or seal the jar and shake well until the dressing is emulsified (well-combined and slightly thickened). Set aside to allow the flavors to meld.
2. 2

   Prepare the Salad Ingredients (10 minutes)

   • Wash and thoroughly dry the romaine lettuce hearts. Chop them into bite-sized pieces and place them in a large salad bowl.
   • Prepare the meats and cheeses: Quarter the salami slices, cube the provolone, and drain the fresh mozzarella balls. Add them to the bowl.
   • Prepare the vegetables: Halve the cherry tomatoes, roughly chop the drained artichoke hearts, slice the drained roasted red peppers, halve the pitted olives, slice the pepperoncini, and thinly slice the red onion. Add all vegetables to the bowl.
3. 3

   Assemble and Serve (5 minutes)

   • Give the vinaigrette one final shake or whisk before use. Pour about three-quarters of the dressing over the salad ingredients.
   • Gently toss everything together until all components are lightly and evenly coated.
   • Taste and add more dressing, salt, or pepper if needed. For the best flavor, let the salad rest for 10-15 minutes at room temperature before serving.
   • Serve immediately as a main course or a hearty appetizer.