Homemade Antipasto Salad Recipe with Tangy Dressing
- 2 cups Chopped Romaine
- 3 tbsp. Jarred Roasted Red Peppers
- ½ cup Garbanzo Beans
- ½ cup Pepperoni, sliced in half
- 6 oz. Provolone Cheese, diced into cubes
- ¼ cup Pepperoncini Peppers, drained
- ¼ small Red Onion, thinly sliced
- ½ cup Cherry Tomatoes, cut in half
- 4 oz. Fresh Mozzarella Pearls, drained
- ½ cup Artichoke Hearts, drained and chopped
- 2.25 oz. Sliced Black Olives, drained
- 8 oz. Genoa Salami, cut into cubes
- Fresh Basil, as needed
- ½ Lemon, juiced
- ¼ cup Olive Oil
- ½ - 1 shallot, finely chopped
- Pinch of Salt, season to preference
- Pinch of Sugar, add as needed to balance acidity
- 1 tbsp. Fresh or 1 tsp. Dried Herbs, to preference
- Add all salad ingredients to a large serving bowl.
- Whisk together all the dressing ingredients and pour over the salad right before serving. Toss gently to combine.
Recipe by Slice of Jess at https://sliceofjess.com/homemade-antipasto-salad-recipe-with-tangy-dressing/
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