Chopped Italian Antipasti Salad
To create an appealing salad, combine flavorful ingredients that contrast in color and texture. Use quality fresh greens and vegetables. Wash and spin-dry them in advance and refrigerate them so they stay crisp.
Try to cut all the ingredients in a salad the same size, 1/3-inch dice or slightly larger. Short shreds of ingredients such as cabbage, iceberg lettuce and carrots also work well with diced ingredients. Chopped salads can use up small amounts of leftover meats, poultry and seafood in a tasty way.
These salads use six cups of greens as the base for all the other add-ons; it’s easy enough to create your own salads with whatever’s in the refrigerator.
Place the romaine, arugula, red onion, salami, provolone, tomato and basil in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated until ready to use, up to 4 hours.
Combine the olive oil, the balsamic and red wine vinegars, the garlic, salt and pepper to taste in a small dish.
To serve, pour the dressing over the salad. Toss several times until coated. Taste; adjust the seasoning.
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