Antipasto salad
- Serves 4
- Prep time: 10mins
All the best parts of an antipasto platter turned into a salad everyone will be eager to enjoy. Serve with slices of fresh bread and embrace a European-inspired meal outdoors in the summer sun.
Ingredients
¼ iceberg lettuce, shredded
¼ cup olive oil
3 Tbsp red wine vinegar
2 cloves garlic, minced
1 Tbsp honey
70g salami slices, halved
150g fresh mozzarella or feta cheese, diced
½ cup pitted olives
½ cup cherry tomatoes, halved
Method
Divide the shredded lettuce between four red wine glasses.
Make the vinaigrette by combining olive oil, vinegar, garlic and honey in a small jug or bowl. Season with salt and pepper and mix well to combine
Toss together the salami, cheese, olives, cherry tomatoes and vinaigrette in a large bowl until well combined.
Divide the salad mixture between the glasses, pouring over any vinaigrette left in the bowl. Serve and enjoy.
Top tip: Fill the bottom of your glasses with a small handful of leafy salad greens before building your antipasto salad.