Antipasto salad
All the best parts of an antipasto platter turned into a salad everyone will be eager to enjoy. Serve with slices of fresh bread and embrace a European-inspired meal outdoors in the summer sun.
Ingredients
Method
Ingredients
- ¼ iceberg lettuce, shredded
- ¼ cup olive oil
- 3 Tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 Tbsp honey
- 70g salami slices, halved
- 150g fresh mozzarella or feta cheese, diced
- ½ cup pitted olives
- ½ cup cherry tomatoes, halved
Method
- Divide the shredded lettuce between four red wine glasses.
- Make the vinaigrette by combining olive oil, vinegar, garlic and honey in a small jug or bowl. Season with salt and pepper and mix well to combine
- Toss together the salami, cheese, olives, cherry tomatoes and vinaigrette in a large bowl until well combined.
- Divide the salad mixture between the glasses, pouring over any vinaigrette left in the bowl. Serve and enjoy.
Top tip: Fill the bottom of your glasses with a small handful of leafy salad greens before building your antipasto salad.