| Prep Time | 30 minutes |
| Servings |
people (as an entree salad)
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Ingredients
Antipasto Salad
- 4 hearts of romaine chopped
- 1 cup grape tomatoes halved
- 12 oz. jar roasted red peppers drained, sliced into strips
- 1/2 red onion diced
- 14 oz. can artichoke hearts drained, chopped
- 1 cup olives drained, chopped
- 14 oz. pepperoncini peppers stems removed, chopped
- 8 oz. mozzarella pearls
Italian Red Wine Vinaigrette
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic minced
- 1 tablespoon shallot minced
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Ingredients
Antipasto Salad
Italian Red Wine Vinaigrette
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Instructions
Antipasto Salad
- Divide the chopped romaine between four plates. Top with grape tomatoes, roasted red peppers, red onion, artichoke hearts, olives, pepperoncini peppers, and mozzarella pearls. Drizzle with the Italian Red Wine Vinaigrette, toss, and enjoy!
Italian Red Wine Vinaigrette
- In a measuring cup, whisk together the extra virgin olive oil, red wine vinegar, garlic, shallot, Parmesan cheese, oregano, parsley, Worcestershire sauce, salt, and ground black pepper.
Recipe Notes
Our wine choice: the 2013 Castello di Gabbiano Chianti Classico Riserva. This classic Italian red is medium-bodied, slightly dry, and well-structured -- with notes of black cherry, plum, and vanilla, this Chianti is a perfect choice to pair with our antipasto salad. Cheers!
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