Antipasto Salad with an Italian Red Wine Vinaigrette

Well, hello 2018! Can we just talk about WHERE IN THE WORLD 2017 WENT?! I feel like I blinked, and it was gone. For me, the new year is always a simple reminder of how precious time is, and to truly appreciate every single day. Super sappy, I know.  *sips wine, wipes my tears* KIDDING. But, it does bring me to my next point: life is too short to not eat good food. AMIRITE?!

So, we start off 2018 with this beauteous antipasto salad — it’s healthy and delicious! I’m totally a salty-over-sweet person, and I think what makes this salad so delicious is all of the savory little gems in it: the pepperoncini, olives, artichoke hearts, mozzarella pearls… it doesn’t get better [and comes together in a snap with a really great knife!]. We actually had this for dinner, but it would be a perfect side salad for a gorgeous lasagna or pasta dish. I always struggle with what type of salad to serve with any pasta recipe, and always default to caesar salad… not any more, my friends, not any more.

Also, I’m a huge fan of homemade salad dressing — store-bought dressings just don’t even compare. And I’m obsessed with this Italian red wine vinaigrette: full of garlic, freshly grated Parmesan cheese, shallot, oregano. I could drink it [but don’t be like me… put it on your salad. It’s the right thing to do].

So the sous chef grew up in New Jersey, and swears he’s basically an Italian culture-aficionado [don’t get me started on his self-proclaimed superior taste in pizza…] [AND let’s be clear: he’s Irish through and through]. Of course when I told him we were having antipasto salad, he immediately corrected me and said it’s “antipast” [mind you, in a thick Italian accent]… the ‘o’ apparently is silent. WHO KNEW. But good news: it doesn’t matter how you pronounce it, only that you eat it. With a generous glass of wine or three, naturally. 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.

Prep Time

30 minutes

Servings

people (as an entree salad)

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

Prep Time 30 minutes Servings people (as an entree salad) 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

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!

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