Antipasto Salad

By á-25010

In this antipasto recipe, we turn the ingredients of the antipasto platter into a big healthy salad with the addition of leafy greens and other vegetables for a fun, healthy dinner. Serve with crusty Italian bread.

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground pepper
• 6 cups torn escarole
• 2 cups torn radicchio
• 1 pint cherry tomatoes, halved
• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 1/2 English cucumber, halved and sliced
• 1 cup slivered fennel
• 3/4 cup diced fresh mozzarella, about 4 ounces
• 1/2 cup marinated artichoke hearts
• 1/2 cup sliced pepperoncini
• 1/2 cup halved and sliced radishes
• 1/2 cup sliced salami , about 2 ounces
• 1/4 cup sliced ripe black olives

Preparation

Step 1

Whisk oil, vinegar, oregano and pepper in a large bowl.

Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives.

Toss to coat.