Antipasto Salad With Pesto Vinaigrette Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the lettuce, salami, mozzarella, olives, artichoke hearts, and roasted red peppers.
• STEP 2.In a separate small bowl, whisk together the pesto, olive oil, red wine vinegar, garlic, salt, and pepper to make the vinaigrette.
• STEP 3.Pour the vinaigrette over the salad and toss to coat evenly. Serve immediately or refrigerate until ready to serve.

Cooking Tips

• Feel free to customize the salad with your favorite antipasto ingredients such as sun-dried tomatoes, pepperoncini, or marinated mushrooms.
• For a vegetarian version, you can omit the salami and add extra vegetables like cherry tomatoes or cucumber.
• To make the salad ahead of time, keep the dressing separate and toss it with the salad just before serving to prevent the lettuce from wilting.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If the salad becomes slightly wilted, you can refresh it by adding a little more dressing and tossing it again.
• Serve the salad as a main course for a light lunch or as a side dish for grilled meats or seafood.