Cheesemaker's Antipasto Salad
A Mediterranean-style salad of romaine lettuce, cucumber, bell pepper, tomato, artichoke hearts, ripe olives, salami and crumbled feta cheese tossed with an herb vinaigrette.
3 tablespoons olive oil
2 tablespoon red wine vinegar
1 large clove garlic, pressed
1/4 teaspoon black pepper
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
8 cups torn romaine lettuce, chilled
1/2 medium cucumber, sliced
1/2 medium red or green bell pepper, seeded and cut into small strips
1 large tomato, cut into chunks, or 1 cup cherry tomatoes, halved
1 (7-ounce) can artichoke hearts, drained and halved
1/2 cup pitted ripe olives
2 ounces sliced salami, cut into narrow strips
1 1/2 cups (6 ounces) Wisconsin Feta cheese, coarsely crumbled
- In a large salad bowl, whisk together all ingredients for the vinaigrette.
- Add all salad ingredients except cheese; toss to coat.
- Add cheese; toss gently. Serve immediately.
Makes 6 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.