Antipasto Salad

Ingredients

• ⅓ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic clove, minced
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 1 head romaine lettuce, chopped
• 2 cups cherry tomatoes
• 1 large seedless cucumber, diced
• 1 cup jarred roasted red peppers, drained
• 1 cup kalamata olives, pitted
• 1 cup marinated artichoke hearts, halved
• 8 ounces fresh mozzarella balls (ciliegine)
• 4 ounces prosciutto, thinly sliced
• 4 ounces salami, diced
• 4 ounces capicola or mortadella, diced

Instructions

1. 1

   In a small bowl, whisk together 0.33 cup of extra-virgin olive oil, 3 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, 1 minced garlic clove, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly cracked black pepper. The vinegar and oil will emulsify slightly as you whisk. Taste and adjust seasoning if needed — the vinaigrette should taste bright and herbaceous. Set aside while you prepare the salad.

2. 2

   Chop 1 large head of romaine lettuce into 1-inch pieces and place in a large bowl. This gives you a sturdy base that won't wilt under the weight of the other ingredients.

3. 3

   Quarter 2 cups of cherry tomatoes (or halve them if they're small), then add to the bowl. Cut 1 large seedless cucumber in half lengthwise, then cut each half into 0.5-inch cubes — you want them chunky and uniform for better texture.

4. 4

   Drain 1 cup of jarred roasted red peppers and roughly chop them into 1-inch pieces. Add to the bowl along with 1 cup of kalamata olives (pitted) and 1 cup of marinated artichoke hearts that you've halved.

5. 5

   Add 8 ounces of fresh mozzarella balls (left whole or halved if they're large), then tear 4 ounces of thinly sliced prosciutto into irregular 2-inch pieces — tearing rather than cutting gives them a better texture in the salad.

6. 6

   Dice 4 ounces of salami and 4 ounces of capicola or mortadella into small 0.5-inch pieces. Add both to the bowl — the variety of cured meats is what gives this salad its distinctive antipasto character.

7. 7

   Pour the vinaigrette over the salad and toss gently but thoroughly, using two large spoons or your hands, until all the vegetables and meats are lightly coated. Don't over-toss or you'll bruise the greens and break up the mozzarella. Divide among four plates or bowls and serve immediately — antipasto salad is best enjoyed fresh and crisp.

Tools you’ll need

• large mixing bowl
• small mixing bowl
• whisk
• cutting board
• chef's knife
• large spoon or salad servers

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