Beat the Heat with Antipasto Salad
about 10 oz. organic baby salad greens
washed and spun dry
soppresata or calabrese
pepperoni or other similar cured meat, cut into thin strips
Pecorino-Romano or Parmigiano
shaved, or crumbled feta cheese (can also use something mild like provolone or mozzarella)
sliced (or about 1/2 cup sun-dried tomatoes)
1/2 to 1
oil-cured or brine-cured olives
such as kalamata
handful fresh basil leaves
green and white parts, thinly sliced
fresh or roasted red pepper strips
thinly sliced red onion
in place of the green onions
we like baby portobello
roughly chopped marinated artichoke hearts
extra virgin olive oil
salt and pepper
Place salad greens on individual plates or a large serving platter/bowl. Arrange the salad toppings on the greens, finishing with the basil and green onions.
Place balsamic vinegar, salt, pepper, and pinch of sugar into a small jar. Shake to dissolve salt and sugar. Add the oil, replace lid, and shake vigorously until thick.
Serve dressing on the side.