Antipasto Salad with an Italian Red Wine Vinaigrette
This beauteous antipasto salad is a healthy and delicious recipe on its own, or serve it with a hearty pasta dish.
Servings Prep Time
4people (as an entree salad) 30minutes
Servings Prep Time
4people (as an entree salad) 30minutes
Ingredients
Antipasto Salad
Italian Red Wine Vinaigrette
Instructions
Antipasto Salad
  1. 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
  1. 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:┬áthe 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!

Print Recipe
Antipasto Salad with an Italian Red Wine Vinaigrette
This beauteous antipasto salad is a healthy and delicious recipe on its own, or serve it with a hearty pasta dish.
Antipasto Salad with an Italian Red Wine Vinaigrette
Prep Time 30 minutes
Servings
people (as an entree salad)
Ingredients
Antipasto Salad
Italian Red Wine Vinaigrette
Prep Time 30 minutes
Servings
people (as an entree salad)
Ingredients
Antipasto Salad
Italian Red Wine Vinaigrette
Antipasto Salad with an Italian Red Wine Vinaigrette
Instructions
Antipasto Salad
  1. 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
  1. 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!

Share this Recipe