Ingredients

3 tablespoons red-wine vinegar

1 small garlic clove, minced

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon black pepper

6 tablespoons extra-virgin olive oil

For salad

• 2 cups water
• 3 tablespoons red-wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 medium red onion, halved lengthwise and thinly sliced crosswise
• 2 hearts of romaine (12 ounces total), torn into bite-size pieces
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips
• 2 (6-oz) jars marinated artichoke hearts, drained
• 1 cup assorted brine-cured olives
• 1 cup drained bottled peperoncini (5 ounces)
• 1/2 lb cherry tomatoes, halved

Description

Active Time: 20 Min Start To Finish: 45 Min (includes Cooling Onion)

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