Antipasto Chopped Salad

Serves 4

Ingredients:

• 1 head romaine lettuce, chopped small

• ½ head iceberg lettuce, chopped small

• ½ cup Genoa salami, chopped

• ½ cup pepperoni, chopped

• ½ cup provolone cheese, diced

• ½ cup fresh mozzarella pearls, halved

• 1 cup cherry tomatoes, quartered

• ½ cup roasted red peppers, chopped

• ½ cup marinated artichoke hearts, chopped

• ½ cup chickpeas, rinsed and drained

• ¼ cup black olives, sliced

• ¼ cup pepperoncini, sliced

• ¼ red onion, finely chopped

• Fresh parsley, chopped (for garnish)

Red Wine Vinaigrette:

• ¼ cup red wine vinegar

• 1 tsp Dijon mustard

• 1 tsp dried oregano

• 1 small garlic clove, minced

• ½ tsp kosher salt

• ¼ tsp black pepper

• ½ cup extra virgin olive oil

Instructions:

1. Whisk vinegar, mustard, oregano, garlic, salt, and pepper in a small bowl. Slowly drizzle in olive oil while whisking until emulsified.

2. In a large bowl, combine romaine, iceberg, salami, pepperoni, cheeses, tomatoes, roasted peppers, artichokes, chickpeas, olives, pepperoncini, and onion.

3. Drizzle with vinaigrette and toss until every bite is coated.

4. Garnish with parsley and serve with a glass of Chianti Classico.