Antipasto Salad
13
- Prep Time15 min
- Total Time15 min
- Makes4 servings
Recipes and text by Michelle Rabin. Produced by Aimee Nishitoba. Photography by Christie Vuong. Food Styling by Ashley Denton. Prop Styling by Christine Hanlon.
The test of a good picnic salad is whether it can make it to the main event without getting soggy. This one gets tossed right before it’s served, but the ingredients are safe to hang out in the cooler for hours. Packed with marinated vegetables, salami and cheese, it’s basically a meal in a bowl.—Michelle Rabin
Vinaigrette
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp dried Italian spices
1/4 tsp salt
1 garlic clove, smashed
Salad
1 540-mL can large lima beans, drained and rinsed
1 cup halved cherry tomatoes
1 cup marinated artichoke hearts, chopped into 2-in. pieces
1/2 cup pitted green olives, halved
1/2 cup roughly chopped parsley
1/4 cup thinly sliced red onion
2 tbsp thinly sliced pepperoncini peppers
5 slices hot Genoa salami, thinly sliced
3 slices provolone, thinly sliced
Instructions
Vinaigrette: Whisk all ingredients in a medium bowl. Season with pepper.
Salad: Arrange all ingredients on a large platter. Just before serving, drizzle dressing overtop, then toss to coat.
Kitchen tip
Add 3 to 4 cups of arugula or baby spinach to turn this side dish into a meal.
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