Antipasto Salad with Pepperoncini Vinaigrette
This Antipasto Salad with Pepperoncini Vinaigrette packs major flavor! All the deliciousness of an antipasto platter on top of a salad and drizzled with a zesty pepperoncini vinaigrette!
Servings: 2 servings
Ingredients
- 2 cup romaine lettuce
- 1/2 cup fresh mozzarella cheese, torn into bite-sized pieces
- 3 pieces prosciutto, torn into bite-sized pieces
- 4 pieces salami, folded in quarters
- 1/4 cup red onion, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup mixed olives, sliced
- 4 pepperoncini
For the Pepperonicni Vinaigrette:
- 1 Tbsp red wine vinegar
- 1 Tbsp brine from Pepperoncini peppers
- 4 pepperoncini peppers
- 1 clove garlic
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
Instructions
- Add romaine to a large bowl. Top with remaining ingredients, arranging in small piles for a pretty presentation.
For the Pepperonicni Vinaigrette:
- Add all ingredients to a small food processor or blender and pulse until completely combined.
- Drizzle vinaigrette over the salad, noting that you'll have more dressing than you need for one salad (save it for tomorrow!).