Antipasto Salad

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)

    Epicurious Favicon Epicurious
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