Reach into the pantry, and this salad is on the table in a few minutes. Satisfying, substantial and quick to put together, it’s the perfect plate for an afternoon snack, a side dish or a first course.
Let the ingredients hang out together before serving, so the flavors combine. Or skip the salad greens and spear the dressed antipasto elements on toothpicks for an easy-to-maneuver passed appetizer.
The dressed salad needs to rest for at least 20 minutes and up to 1 hour, for the flavors to meld.
From Washington cookbook author Cathy Barrow.
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Ingredients
measuring cupServings: 4-8 (4 salad servings or 8 first-course servings)
For the dressing
For the salad
Directions
Step 1
For the dressing: Combine the vinegar, oil, garlic, crushed red pepper flakes, oregano, salt and pepper in a small bowl or jar with a tight-fitting lid. Whisk or shake well until emulsified.
Step 2
For the salad: Toss together the artichoke hearts, salami or coppa, provolone, olives and peppers in a large bowl. Add half of the dressing and stir to coat. Let the mixture rest for 20 minutes to 1 hour.
Step 3
Toss the arugula or mixed salad greens with the remaining dressing, then top with the antipasto.
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From Washington cookbook author Cathy Barrow.
Tested by Cathy Barrow .
Published November 4, 2014
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