Antipasto salad is hardly a novel creation. The version described here came out especially well.
A few suggestions for making the salad:
- You want the pieces of romaine small enough so they don’t overwhelm the other ingredients. If using the romaine from a bag, you may want to cut up the pieces.
- For the salami and provolone, if making this for one person, you may be able to find snack-sized packets with salami and provolone that have just the right quantity.
- I made less vinaigrette than usual for the salad, using just 2 tablespoons of oil rather than 3 and 2 teaspoons of vinegar rather than a tablespoon. I think lightly dressing the salad worked well here.
romaine lettuce in small pieces
1/3–1/2 cup salami in bite-sized pieces
1/3–1/2 cup provolone cheese in bite-sized pieces
4–5 artichoke hearts, cut in thirds or quarters, depending on size
1 roasted red pepper, from a jar, cut into slices
10 grape or cherry tomatoes cut in half
10 Kalamata olives cut in half lengthwise
10 green olives cut in half lengthwise
10 fresh basil leaves cut into strips
2 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon oregano
1 very small or 1/2 clove garlic, pressed
fresh ground pepper
Toss the ingredients together in a bowl. You may want to add the salami and the cheese in several batches and then toss to help keep from sticking together. The artichoke hearts should probably be added and tossed last, to minimize breaking up.
Whisk or shake in a jar the oil, vinegar, oregano, garlic, and fresh ground pepper. Pour over the salad and toss one more time.