Italian Antipasto salad

Ingredients

For the salad:

• ½ cup Darinne roasted peppers
• ½ cup Maestro de Oliva green olives stuffed with red peppers, halved
• Romaine lettuce
• ½ cup black olives, halved
• ½ red onion, finely sliced
• ½ cup cherry tomatoes, halved
• 1 cup artichoke hearts
• 1 cup chopped dried salami
• 1 cup bocconcini (small mozzarella balls)
• 5 sliced fresh pepperoncini
• Fresh parsley

For the dressing:

• 2 tablespoons Colavita Modena balsamic vinegar
• 2 tablespoons Colavita extra virgin olive oil
• 1 tablespoon Dijon mustard
• Salt
• Pepper

Ready in

20 minutes

Directions

1. For the dressing, mix olive oil, balsamic vinegar and Dijon mustart. Add salt and pepper to taste.
2. For the salad, layer the ingredients on a plate as follows: the chopped Romaine lettuce at the bottom, followed by the roasted peppers, green and black olives, finely sliced onion, halved cherry tomatoes, artichoke hearts, chopped salami, bocconcini and finely sliced pepperoncini.
3. Garnish with fresh parsley and drizzle with the dressing.