How to make a simple Italian salad

Serve your salad in a platter with tongs for grasping various components

It may look like a complicated antipasto, but you can create an Italian salad platter of meats, vegetables and cheeses within minutes. A simple Italian salad is attainable with a combination of jarred and fresh ingredients that you can purchase from the grocery store, and adding or subtracting items, based on dietary preferences. If you are interested in preparing a flavorful appetizer that adds vibrant color to your table and lends itself to family-style dining, create a simple Italian antipasto.

Difficulty:

Easy

Instructions

Things You'll Need

• 2 hearts of romaine lettuce
• Serrated knife
• Colander or salad spinner
• Water
• Platter
• 1/2 red onion
• 12 cherry tomatoes
• 12 oz. jar artichokes
• 8 oz. jar roasted peppers
• 5 oz. jar pepperoncini.
• 1 cup Fontinella or Asiago cheese
• 1/4 lb. prosciutto
• 1/4 lb. soppressata
• 1/4 lb. capicola
• 1/4 lb. Genoa salami
• 1/4 lb. provolone cheese
• 1 cup olive oil
• 1/4 cup balsamic vinegar
• 3 tbsp. lemon juice.
• 1 tsp. salt
• 1 tsp. pepper
• Whisk
• Spoon

1. Chop the bottom off two hearts of romaine lettuce with a serrated knife. Separate the leaves and rinse them in cold water in a colander or salad spinner to remove dirt. Pat the lettuce dry with paper towels. Chop the lettuce into edible-size pieces and place on a platter.

2. Chop 1/2 of a red onion into 1/4-inch pieces and sprinkle the onion on top of the romaine lettuce. Arrange whole cherry tomatoes around the platter.

3. Drain 12 oz. of artichokes, 8 oz. of roasted peppers and a 5 oz. jar or pepperoncini. Add the vegetables to the platter.

4. Cut 1 cup of Fontinella or Asiago cheese into 1/2-inch chunks and disperse around the lettuce.

5. Layer slices of prosciutto, soppressata, capicola and Genoa Salami on top of provolone cheese. Roll the meats and cheese. Slice the roll of meat and cheese horizontally into 1/2-inch wide strips. Place the strips around the salad.

6. Pour 1 cup of olive oil, 1/4 cup of balsamic vinegar and 3 tbsp. of lemon juice in a small bowl. Add 1 tsp. of salt and 1 tsp. of pepper. Whisk the ingredients to make the dressing. Drizzle the dressing over the salad with a spoon.

References

• Food Network: Italian Antipasto Salad; Giada De Laurentiis
• Epicurious; Antipasto Salad; 2003