Italian Chopped Antipasto Salad

serves 6 as a starter

 

Half of a small red onion, sliced

1 head iceberg lettuce

1/2 head radicchio (I don’t love radicchio, but if you do feel free to use the entire head)

1 pint cherry tomatoes, halved or quartered

1 - 7 ounce can sliced black olives

4 ounces sliced provolone, then sliced into 1/4 inch wide strips

4 ounces dry salami, then sliced into 1/4 inch wide strips

8 peperoncini, stems cut off and discarded, then thinly sliced

Oregano Red Wine Vinaigrette, see below

 

 

Place sliced red onion in an ice water bath to soak while you prepare the rest of the salad. This will soften the flavor of the raw onion. Drain and dry with paper towels when ready to add to salad

 

Cut the head of iceberg in half through the core and remove the core. Slice down through the lettuce to create long strips. Do the same with the radicchio. Put into large mixing bowl and add the black olives, cheese, salami, peperoncini. Drain and dry the onion, add to salad.

At this point the salad can be made hours ahead and stored in fridge.

Just before serving, toss the cherry tomatoes with a pinch of salt. Add the tomatoes to the salad along with the vinaigrette to taste and toss to combine. Do not overdress the salad.

 

Oregano Red Wine vinaigrette

2 1/2 tablespoons red wine vinegar

2 tablespoons dried oregano

1 tablespoon fresh lemon juice

2 garlic cloves, pressed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup extra virgin olive oil

 

Combine all items together, except olive oil, and whisk to combine. Add olive oil in a thin stream while whisking to emulsify.