Recipe Antipasto Salad

FOR THE SALAD

2 large romaine hearts, chopped

1/2 lb. salami

8 oz. mozzarella balls, halved

1 c. quartered artichoke hearts

1 c. cherry tomatoes, halved

1 c. chopped pepperoncini

1/2 c. sliced olives

FOR THE RED WINE VINAIGRETTE

1/2 c. extra-virgin olive oil

1/4 c. red wine vinegar

1 tsp. dijon mustard

1/2 tsp. oregano

1/4 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

In a large bowl toss lettuce, salami, mozzarella, artichokes, tomatoes, pepperoncini together.
Make the vinaigrette: In a jar fitted with a lid, shake together olive oil, vinegar, mustard, oregano, and red pepper flakes. Season with salt and pepper.
Dress salad with vinaigrette and serve.

Source

Recipes Cottage