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Antipasto Salad with Feta Vinaigrette
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Description
This antipasto salad is perfect for those warm summer nights when it’s too hot to cook! This vibrant salad has lots of olives, bell peppers, artichokes and is topped with a tangy feta vinaigrette!
Ingredients
- FOR THE SALAD:
- 3 ounces, weight Hard Salami, Sliced
- 3 ounces, weight Pepperoni, Sliced
- ½ cups Whole Pitted Green Olives
- ½ cups Pitted Black Olives
- 1 whole Roasted Red Pepper (from A Jar), Sliced
- 1 jar (6 Oz. Size) Marinated Artichoke Hearts, Chopped, Marinade Reserved
- 2 Tablespoons Capers
- 2 cups Romaine Lettuce
- FOR THE VINAIGRETTE:
- 2 Tablespoons White Wine Vinegar
- ½ teaspoons Sugar
- 1 teaspoon Fresh Rosemary, Chopped
- ¼ cups Olive Oil
- 4 ounces, weight Crumbled Feta Cheese
Preparation
In a large salad bowl, combine salami, pepperoni, olives, roasted red peppers, artichoke hearts, plus the artichoke marinade and capers. Toss vegetables with the lettuce.
In a small bowl, combine vinegar, sugar and rosemary. Slowly whisk in oil. Stir in feta cheese. Pour over salad and toss together.
Serves 2 dinner salads or 4 side salads.
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