Antipasti Dinner Salad

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 2 large cloves garlic, smashed
  • 8 slices rustic Italian bread
  • Kosher salt
  • 2 tablespoons red wine vinegar
  • Freshly ground pepper
  • 1 small head radicchio, thinly sliced
  • 3 stalks celery, thinly sliced
  • 6 ounces deli-sliced hard salami or soppressata, cut into strips
  • 10 to 15 fresh basil leaves, sliced if large
  • 8 ounces small mozzarella balls (bocconcini), halved
  • 20 cured black olives (such as kalamata or nicoise), pitted and halved
  • 2 romaine lettuce hearts, halved lengthwise
Directions

Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to high; add the bread in batches and toast until golden on both sides. Set aside and season with salt.

Whisk the vinegar, the remaining 5 tablespoons oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the radicchio, celery, salami, basil, mozzarella and olives; toss to coat.

Place 1 romaine half on each plate. Drizzle with olive oil and season with salt and pepper. Spoon the salad onto each wedge, drizzling any remaining dressing on top; serve with the toasts.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    5 Weeknight Dinners: Spring