Growing Chefs! Ontario Antipasto Salad

Antipasto Salad

Antipasto is traditionally served before an Italian main course, and salad is traditionally served after. These two courses combine in this dish to make a delicious salad you can serve, before, after, or during your main course!
Serves 4
1 cup cherry tomatoes, halved2 roasted red peppers, diced1 cup green olives, pitted and halved1/2 cup artichokes, diced6 pepperoncini, sliced1/2 cup bocconcini, halved2 tablespoons flat leaf Italian parsley, finely chopped4 cups romaine lettuce, chopped2 tablespoons red wine vinegar2 small clove garlic, finely minced6 tablespoons olive oil Salt to taste Fresh cracked black pepper to taste
Cutting boardPairing knife or safe chopperMeasuring cupsMeasuring spoonsBowls of various sizesRasp (optional)WhiskTongsTasting spoonsDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut your cherry tomatoes in half lengthwise with a paring knife, and place in a large bowl.

Dice your roasted red peppers into pieces about 1 inch, place in the bowl.

Cut your green olives in half, remove the pit, and place in the bowl.

Slice up the artichokes into bite sized pieces, and place them in the bowl.

Cut the stems off of the pepperoncini, and discard. Slice them into bite sized pieces and place them in the bowl.

Cut your bocconcini in half and place them in the bow.

Remove leaves from parsley, discard the stems. Chop the leaves very finely, and place in the bowl.

Cut your lettuce into bit sized pieces, and place in the bowl

Grate garlic finely with a rasp or mince very finely with a chef’s knife.

Get Cooking!

To prepare your dressing, measure red wine vinegar into a medium bowl and add minced garlic. Season with salt and pepper. Whisk vinegar and garlic, and slowly pour the olive oil into the bowl in a thin stream, whisking constantly to emulsify.

Pour the dressing over the salad ingredients and toss together well. Serve immediately.