Antipasto Salad

Name: Antipasto Salad
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 2 cups, grape tomatoes or cherry tomatoes, halved; 1/2 pound, mini mozzarella balls, drained and halved; 4 tablespoons, extra-virgin olive oil; , Salt and pepper; 1/4 cup, prepared pesto; 2 1/2 tablespoons, red wine vinegar; 1 package, romaine hearts (3 heads) torn into bite-sized pieces (about 14 cups loosely packed); 1/2 cup, loosely packed torn fresh basil; 8 thin slices, prosciutto; 8 thin slices, capicola or salami

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Appears in Cook's Country February/March 2006

This classic Italian sampler plate can be a quick weeknight treat.

SERVES4

WHY THIS RECIPE WORKS

An Italian meal often starts off with antipasti, a selection of meats, cheeses, and preserved or pickled vegetables. Why not combine a complementary selection from the antipasti spread into a main course salad? To do so, we prepared a vinai...

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