Ingredients:

  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 1/4 cup (60 ml) Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Dried Oregano
  • 1 clove Garlic, minced
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 5 cups (150g) Romaine Lettuce, chopped
  • 2 cups (60g) Arugula
  • 4 oz (115 g) Sliced Pepperoni or Salami
  • 1 cup (150 g) Mozzarella Pearls (Bocconcini), drained
  • 1/2 cup (80 g) Roasted Red Peppers (jarred), sliced and patted dry
  • 1 cup (150 g) Artichoke Hearts (marinated, quartered), drained
  • 1/2 cup (75 g) Kalamata Olives, pitted
  • 4 slices Provolone or Swiss Cheese, cut into bite-sized squares
  • 1/4 cup (30 g) Sliced Red Onion
  • 1 cup (150 g) Cherry or Grape Tomatoes, halved
  • 1/4 cup (5 g) Fresh Basil Leaves, torn

Instructions:

  1. Prepare the Vinaigrette: Combine olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and pepper in a jar with a tight-fitting lid. Secure the lid and shake vigorously until the dressing is emulsified and uniform. Set aside.
  2. Prep the Base Greens: In a large salad bowl, gently combine the chopped Romaine lettuce and Arugula.
  3. Assemble the Antipasto Components: Ensure all jarred ingredients are well-drained and patted dry. Add the sliced meats, mozzarella pearls, roasted red peppers, artichoke hearts, olives, provolone squares, and sliced red onion to the bowl with the greens.
  4. Dress and Toss: Just before serving, drizzle about three-quarters of the vinaigrette over the salad mixture. Using salad tongs, gently toss the salad until everything is lightly coated. Avoid over-dressing.
  5. Final Presentation: Add the halved tomatoes and torn fresh basil leaves last, tossing only once or twice more to incorporate without crushing them. Transfer to a serving platter or serve directly from the bowl, drizzling with any remaining dressing if desired. Serve immediately.