Description
This Antipasti Dinner Salad is a vibrant blend of bold Italian flavors, featuring fresh mozzarella, savory salami, and briny olives, tossed with a simple vinaigrette. The toasted rustic bread adds a delightful crunch, making it a hearty and satisfying meal, perfect for busy weeknights or a light dinner.
Ingredients
Units
Scale
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 2 large cloves garlic, smashed
- 8 slices rustic Italian bread
- Kosher salt
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
- 1 small head radicchio, thinly sliced
- 3 stalks celery, thinly sliced
- 6 ounces deli-sliced hard salami or soppressata, cut into strips
- 10 to 15 fresh basil leaves, sliced if large
- 8 ounces small mozzarella balls (bocconcini), halved
- 20 cured black olives (e.g., kalamata or nicoise), pitted and halved
- 2 romaine lettuce hearts, halved lengthwise
Instructions
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Increase the heat to high, then add the bread in batches, toasting until golden on both sides. Set aside and season with salt.
- In a large bowl, whisk together the red wine vinegar, the remaining 5 tablespoons of olive oil, 1/2 teaspoon of salt, and freshly ground black pepper to taste.
- Add the radicchio, celery, salami, basil, mozzarella, and olives to the bowl. Toss until well-coated with the dressing.
- Place one romaine heart half on each plate. Drizzle with olive oil and season with salt and pepper.
- Spoon the salad mixture onto each romaine wedge, drizzling any remaining dressing over the top. Serve with the toasted bread.
- Prep Time: 20 minutes
- Cook Time: 5 minutes