Antipasto Salad


  • 2 hearts romaine lettuce, chopped
  • 1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
  • 2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped (this item is found on the Italian foods aisle in jars or, in bulk bins near olive section)
  • 12 pitted black olives, coarsely chopped, such as Calamata
  • 12 jumbo green olives, pitted, coarsely chopped
  • 1 small jar, 8 ounces, roasted red peppers, drained and diced
  • 1 small jar, 6 ounces, marinated artichoke hearts, drained
  • 2 tablespoons balsamic vinegar, eyeball it
  • 1/4 cup extra-virgin olive oil, eyeball it
  • Salt and pepper


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