04 June 2014

Antipasto Salad

Even though the name means "before the meal", we typically have this with the meal at our house.  It's also a favorite item to take to a potluck.

Antipasto Salad


Purple Onion
Black & Green Olives
Dry Cured Italian Sausage (Bridford pepperoni from Walmart)
Sliced Provolone 
Grape Tomatoes
Artichoke Hearts (optional)
Asparagus (optional)


Crushed Red Pepper
Black Pepper


Olive Oil (5 oz)
Garlic, 2 cloves pressed
Dijon Mustard
Red Wine Vinegar

Chop up the salad ingredients into small pieces and toss them into a big bowl. Rub the dried green herbs between your palms over the bowl to release their flavor. Add the crushed red and black peppers and stir well.

For the dressing, place the olive oil in a salad dressing bottle with the 2 cloves of garlic. Add 1/2 TBSP Dijon mustard and about an ounce of red wine vinegar. Put the lid on the bottle/jar and shake well until the dressing emulsifies. Toss the salad with the dressing and refrigerate for a minimum of one hour.

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