Name: Antipasto Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: ⅓ cup extra-virgin olive oil; 3 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; 1 clove garlic clove (grated); ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 2 romaine hearts (chopped, about 8 cups); 4 ounce Genoa salami (sliced into strips); 4 ounce sliced pepperoni (halved); 6 ounce provolone cheese (cut into cubes); 1 can marinated artichoke hearts (12 oz jar, drained and quartered); 1 cup roasted red peppers (sliced); ½ cup Kalamata or green olives (pitted); ½ cup pepperoncini peppers (sliced); 1 cup cherry tomatoes (halved)

Instructions

Make the vinaigrette
Make the vinaigrette:
In a jar, shake ⅓ cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon, 1 teaspoon dried oregano, 1 grated garlic clove, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper until emulsified.
Combine the toppings
Combine the toppings:
In a large bowl, combine 4 ounces salami strips, 4 ounces halved pepperoni, 6 ounces cubed provolone, the quartered artichoke hearts, 1 cup roasted red peppers, ½ cup olives, ½ cup pepperoncini, and 1 cup cherry tomatoes. Toss with half the vinaigrette.
Add the lettuce and serve
Add the lettuce and serve:
Just before serving, add 8 cups chopped romaine and the remaining vinaigrette and toss well. Serve the antipasto salad right away.

Tips

Marinating the meats, cheese, and vegetables in half the dressing for up to 4 hours ahead adds even more flavor. Swap in fresh mozzarella pearls, chickpeas, or marinated mushrooms to customize it. Serve the dressed toppings without lettuce as a low-carb antipasto bowl.