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Antipasto Salad

🗃️ Deeserved archives Serves large tin pan or very large salad bowl · Cook time 20 min

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Ingredients

3 romaine lettuce heads, ends cut off and chopped into strips
1 lb hot ham
1 lb capicola
1 lb hard salami
1/2 lb provolone
1 jar marinated artichokes - diced
5 roma tomatoes de-seeded and sliced
8 oz kalamata olives pitted + sliced in half
8 oz green olives pitted + sliced in half
dried oregano

"Wet" ingredients

Filippo Berio olive oil (NOT extra virgin)
2 lemons juiced
sea salt
ground black pepper

Steps

You can prepare the vegetables in pan beforehand.
When ready to serve mix in "wet" dressing ingredients. - It's to taste and texture, I don't measure, I add the "wet" ingredients as I toss the salad.
You can layer these into - tin pan, cover with saran wrap + put in fridge till ready to serve.

Notes

Bracket on ham/capicola/salami: 'sliced into 1" strips and pulled apart'
Margin bracket on the olives: 'Wegmans salad bar'
As you mix salad, taste test. If too sour (lemon) add salt, & vice versa.
I don't add anything else ever. Keep it simple. It's delicious!

Shared by Deeserved · transcribed from the original scanned card.