Antipasti Chopped Salad

Antipasti Chopped Salad

from thepioneerwoman.com
Weeknight meals
30 min
4 servings

Turn all the best parts of an antipasto platter into one big dinner salad—no cooking required.

Ingredients

  • 1 headromaine lettuce
  • ½ smallhead radicchio
  • ½ c.pepperoncini, plus 3 tablespoons brine
  • ½ c.roasted red peppers
  • 1 lb.bocconcini, quartered
  • 1 ½ c.marinated artichoke hearts, drained
  • 8 oz.provolone cheese, cut into 1/2-inch cubes
  • 8 oz.deli-sliced salami, cut into 1/2-inch pieces
  • 4 oz.sliced pepperoni, quartered
  • 1 ¼ tsp.kosher salt
  • black pepper, to taste
  • ¼ c.red wine vinegar
  • ½ c.olive oil
  • crusty bread, for serving

Directions

  1. 1

    Chop the romaine and radicchio and combine in a large bowl. Finely chop the pepperoncini and roasted red peppers and add to the bowl.

  2. 2

    Add the bocconcini, artichoke hearts, provolone, salami, pepperoni, 1 teaspoon salt and a few grinds of pepper to the bowl.

  3. 3

    Make the dressing: Whisk the vinegar, pepperoncini brine, the remaining ¼ teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until combined.

  4. 4

    Toss the salad, then pour in the dressing and toss again. Serve with bread.