Chopped Italian Antipasti Salad

Time 25 minutes
Yields Serves 2
Chopped Italian Antipasti Salad

Place the romaine, arugula, red onion, salami, provolone, tomato and basil in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated until ready to use, up to 4 hours.


Combine the olive oil, the balsamic and red wine vinegars, the garlic, salt and pepper to taste in a small dish.


To serve, pour the dressing over the salad. Toss several times until coated. Taste; adjust the seasoning.

Cured black olives, marinated artichoke hearts, pepperoncini and/or capers can be added, if desired.

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