Antipasti Dinner Salad

Taste: ***
Difficulty: Easy
Cleanup: Quick

I made this delicious antipasti salad as an accompaniment to the Turkey & Artichoke Stuffed Shells the other day.

Just a couple quick notes…I used hot soppressata because I like a little spice!  And, I didn’t make the toasts since I wasn’t making this dish as a main course.

Next time I might include a second type of meat as well as some pepporcini for some extra flavor.

Antipasti Dinner Salad
Food Network Magazine

  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 2 large cloves garlic, smashed
  • 8 slices rustic Italian bread
  • Kosher salt
  • 2 tablespoons red wine vinegar
  • Freshly ground pepper
  • 1 small head radicchio, thinly sliced
  • 3 stalks celery, thinly sliced
  • 6 ounces deli-sliced hard salami or soppressata, cut into strips
  • 10 to 15 fresh basil leaves, sliced if large
  • 8 ounces small mozzarella balls (bocconcini), halved
  • 20 cured black olives (such as kalamata or nicoise), pitted and halved
  • 2 romaine lettuce hearts, halved lengthwise

Heat 3 tablespoons olive oil in a large skillet over medium heat. Add
the garlic and cook until fragrant, about 1 minute. Increase the heat
to high; add the bread in batches and toast until golden on both sides.
Set aside and season with salt.

Whisk the vinegar, the remaining 5 tablespoons oil, 1/2
teaspoon salt and pepper to taste in a large bowl. Add the radicchio,
celery, salami, basil, mozzarella and olives; toss to coat.

Place 1 romaine half on each plate. Drizzle with olive oil and
season with salt and pepper. Spoon the salad onto each wedge, drizzling
any remaining dressing on top; serve with the toasts.

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