Antipasto Salad



For vinaigrette:
3 T. red wine vinegar
1 small garlic clove, minced
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. black pepper
6 T. olive oil

For salad:
2 C. water
2 T. sugar
3 T. red wine vinegar
1 tsp. salt
1 med. red onion halved and thinly sliced
2 hearts of romaine, torn into bite size pieces
1 C. loosely packed flat leaf parsley
1 jar (8 oz.) roasted red peppers, rinsed drained and cut into strips
2 (6 oz.) jars marinated artichoke hearts, drained
1 C. assorted brine-cured olives
1 C. drained, bottled pepperoncini
1/2 lb. cherry tomatoes, halved

Whisk together all vinaigrette ingredients in a small bowl till combined well.
Salad: Bring water, vinegar, sugar and salt to a boil in a 1 qt. heavy saucepan. Add onion and simmer until crisp tender, about 3 minutes. Drain and cool.
Spread romaine on a large platter. Scatter with parsley and tomatoes. Arrange remaining ingredients as wanted. Drizzle with vinaigrette.

*Vinaigrette and onions can be made the day before, chilled and covered.

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