A salad is simple when you have interesting ingredients on hand! We love to serve (or bring) a colorful Antipasto Platter for parties, especially because there are sometimes assorted leftovers perfect for a beautiful Antipasto Salad the next day. For the Antipasto Platter, simply place bite size pieces of your favorite Italian vegetables, meats, and cheese. The your salad the next day, just dice or slice your whatever you have left and put it on top of dressed greens. (The is also a great way to use up leftovers when you make our Grilled Rustic Pizzas!)
Whisk your dressing right in your salad bowl to save on dishes (or double the recipe and make it in a jar so you have some for the next day). Unlike most lettuces, romaine can be cut instead of torn. An easy way to cut romaine for a salad is to wash it, then cut it lengthwise into quarters starting about an inch from the root end (don’t cut all the way through the root because it holds the leaves together as you chop). Beginning from the tips of the leaves, cut the quartered head of romaine into 1/2 inch slices until you reach the root.
We love a great main dish salad because it is a great way to eat fresh vegetables. We don’t buy bottled dressings anymore because there are myriad creative variations on this homemade dressing that are easy to make and taste much better.
3 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon honey
1 teaspoon of dried Italian seasoning
Salt and pepper to taste
2 heads of romaine lettuce or other greens
Pepperoni or salami, sliced into thin strips
Pitted olives (Castelvetrano, black, and/or kalamata)
Mozzarella, shredded or small cubes
Tomatoes (grape, cherry, or diced Romas all work well)
Roasted red peppers, sliced
Artichoke hearts, halved or quartered
- In a large salad bowl, whisk Italian Dressing ingredients until well blended.
- Add romaine and toss with dressing.
- Plate lettuce and top with desired ingredients.