Home Made Antipasta Salad

Ingredients:

• For the Salad:
  • 2 cups Romaine lettuce (chopped)
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (sliced)
  • 1/2 cup red onion (thinly sliced)
  • 1/2 cup black or green olives (sliced)
  • 1/2 cup artichoke hearts (quartered)
  • 1/2 cup salami (sliced or cubed)
  • 1/2 cup pepperoni (sliced or cubed)
  • 1/2 cup provolone or mozzarella cheese (cubed)
  • 1/4 cup roasted red peppers (chopped)
• For the Dressing:
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove (minced)
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

1. Prepare the Dressing:
   In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until emulsified. Set aside.
2. Assemble the Salad:
   In a large bowl, combine Romaine lettuce, cherry tomatoes, cucumber, red onion, olives, artichoke hearts, salami, pepperoni, cheese, and roasted red peppers.
3. Mix and Serve:
   Drizzle the dressing over the salad and toss gently to combine. Serve immediately, or chill for 30 minutes for enhanced flavors.

Tips:

• Feel free to customize with your favorite antipasto ingredients like marinated mushrooms, fresh basil, or sun-dried tomatoes.
• For a vegetarian version, skip the meat and add more cheese or chickpeas for protein.