Antipasti Dinner Salad
- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
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- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
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.
