I love antipasti! The second course of a traditional ten-course Italian feast, antipasti often consists of a charcuterie platter of cheeses, olives, salumi (cured meats), marinated vegetables, and perhaps some tangy, spicy peperoncini to complete the 5Tastes profile. This antipasti salad makes a great starter salad for a big meal, a satisfying lunch, or a light dinner. Serve it with a glass of wine and some crusty bread and congratulate yourself for saving all those calories for your next ten-course meal. Buon appetito!

INGREDIENTS
Choose any combination of the following:

mixed greens like arugula, romaine, and bib lettuce (whatever you have on hand)
various cured meats like salami, capacola, prosciutto, pepperoni; 1/4 inch slice or torn.(sub cold salmon or tuna if you don’t like the cured meats)
aged provolone; 1/2 inch cubes
marinated artichokes
pepperoncini (sub giardiniera if you prefer)
Italian salad dressing (mix in a jar, 3 parts EVOO to 1 part Red Wine Vinegar, a pinch of salt and pepper, two pinches of dried oregano and dried basil. Shake well and taste. Adjust the seasonings to your taste; add a pinch of sugar if the dressing is too acidy.)

METHOD

Combine the ingredients of the salad and drizzle with your dressing. Serve with a nice crusty bread and a glass of wine (optional). Enjoy!