Italian Antipasto Salad
My grandmother's antipasto salad was so delicious and full of flavor - but light at the same time due to not being weighed down with heavy or creamy dressings. We usually ate it as a salad course but you can make a large helping of this salad and serve it as the entree as well. It's the perfect no-cook meal for busy school nights or warm summer and fall evenings when you don't want to cook.
- Time: 30 min
Source: creativegreenliving.com
Ingredients
- Butter lettuce and/or Romaine lettuce
- Baby tomatoes
- Mozzarella
- Salami, sliced or sliced and quartered
- Olives, drained
- Artichoke hearts, quartered
- Other assorted marinated or pickled vegetables : Pickled mushrooms, Peperoncinis
- Balsamic vinegar
- Sea salt