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Chopped Italian Antipasti Salad

To create an appealing salad, combine flavorful ingredients that contrast in color and texture. Use quality fresh greens and vegetables. Wash and spin-dry them in advance and refrigerate them so they stay crisp. Try to cut all the ingredients in ... Read more

Totaltime: 25 minutes | Serves 2
  • 4 cups coarsely diced inner romaine lettuce leaves, chilled
  • 2 cups coarsely sliced baby arugula leaves, chilled
  • 2/3 cup diced red onion
  • 2/3 cup diced Genoa salami
  • 2/3 cup diced provolone
  • 2/3 cup diced tomato
  • 1/2 cup coarsely sliced basil leaves
  • 3 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • Grated Parmesan, preferably Parmigiano-Reggiano, for serving

Step 1Place the romaine, arugula, red onion, salami, provolone, tomato and basil in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated until ready to use, up to 4 hours.

Step 2Combine the olive oil, the balsamic and red wine vinegars, the garlic, salt and pepper to taste in a small dish.

Step 3To serve, pour the dressing over the salad. Toss several times until coated. Taste; adjust the seasoning.

Note: Cured black olives, marinated artichoke hearts, pepperoncini and/or capers can be added, if desired.
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