Name: Marinated Antipasto Salad
Total time: 1 h 5 min
Cuisine: ItalianEurope
Ingredients: 2/3 cup red wine vinegar; 1/4 cup water; 2 garlic cloves , minced; 2 teaspoons dried oregano; 1 teaspoon table salt; 1 red onion , halved and sliced 1/4 inch thick; 9 ounces frozen artichoke hearts , thawed and patted dry; 1/3 cup jarred sliced pepperoncini; 2 tablespoons extra-virgin olive oil; 2 romaine lettuce hearts (12 ounces), chopped; 12 ounces cherry tomatoes , halved; 3 (1/4-inch-thick) slices provolone cheese (6 ounces), cut into 1-inch-long matchsticks; 3 (1/4-inch-thick) slices salami (6 ounces), cut into 1-inch-long matchsticks; 1/3 cup pitted kalamata olives; 1/4 cup fresh basil leaves , chopped

Why This Recipe Works

We used crisp, neutral-flavored romaine lettuce as the background. Matchsticks of provolone and salami added creamy and spicy elements, while cherry tomatoes and basil contributed freshness. Jarred marinated vegetables were greasy and raw onions were too pungent, so we simmered both in a combination of vinegar, water, garlic, and dried oregano, essentially quick-pickling them, and then added a modest amount of olive oil for balance. Using the leftover pickling liquid in the vinaigrette tied all the flavors together.

Before You Begin

If you buy whole artichoke hearts, quarter them through the stem after thawing. The drained marinated vegetables and vinaigrette can be refrigerated separately for up to one day. Dress the salad just before serving.

Instructions

Bring vinegar, water, garlic, oregano, and 1 teaspoon salt to boil in small saucepan over medium-high heat. Add onion, reduce heat to medium-low, and simmer, stirring occasionally, until onion is nearly tender, 5 to 7 minutes. Stir in artichokes and cook until tender, about 3 minutes. Off heat, add pepperoncini, transfer mixture to bowl, and refrigerate until cool, about 20 minutes.

Drain marinated vegetables through fine-mesh strainer into bowl; reserve ¼ cup vinegar mixture. Toss marinated vegetables with 1 tablespoon oil in bowl. Whisk remaining 1 tablespoon oil into reserved vinegar mixture until thoroughly incorporated. Toss romaine, tomatoes, provolone, and salami with vinaigrette in large bowl. Season with salt and pepper to taste. Transfer salad mixture to platter and top with marinated vegetables, olives, and basil. Serve.