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Antipasto Salad

Name: Antipasto Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: For the Pickled Red Onion:; 2 cups water; 3 tablespoons red wine vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 medium red onion, thinly sliced (cut in half first, if desired); For the Vinaigrette:; ⅓ cup red wine vinegar; 1 clove garlic, minced; ¼ teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon sugar; ¼ teaspoon freshly ground black pepper; ⅔ cup extra-virgin olive oil; For the Salad:; 8 cups chopped romaine, from 2 hearts; ⅔ cup marinated/seasoned pitted olives, coarsely chopped (see note); 1 pint cherry tomatoes, halved; 1 red, yellow, or orange bell pepper, thinly sliced; 8 ounces sliced salami and/or pepperoni; 1 (15-oz) can chickpeas, drained and rinsed; 1 heaping cup or 1 (6-oz) jar marinated artichoke hearts, drained (see note); 1 (8-oz) package mozzarella pearls; 1½ cups coarsely shredded sharp Provolone

Prep 20m

Cook 10m

Total 30m

This antipasto salad is bursting with flavor. Tangy pickled red onions, marinated olives, savory salami, and sweet cherry tomatoes are tossed in an herby vinaigrette and served over crisp romaine lettuce. It's a colorful, satisfying dish that's perfect for lunch or as a light dinner.

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