Antipasti Salad with Arugula

Recipe courtesy of Kelsey Nixon

Show: Kelsey's Homemade

Episode: Date Night

Antipasti Salad with Arugula

Name: Antipasti Salad with Arugula
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup red wine vinegar; 1 teaspoon whole grain mustard; 1 teaspoon fresh thyme; 1/4 teaspoon crushed red chile flakes; 1 clove garlic, grated; 1/3 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; One 15-ounce can chickpeas, drained; 4 ounces (about 1 cup) diced salami; 4 ounces (about 1 cup) diced provolone; 4 ounces (about 1 cup) baby mozzarella balls; 2 cups baby arugula; 1/2 cup roasted red pepper, thinly sliced

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

1/4 cup red wine vinegar

1 teaspoon whole grain mustard

1 teaspoon fresh thyme

1/4 teaspoon crushed red chile flakes

1 clove garlic, grated

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

One 15-ounce can chickpeas, drained

4 ounces (about 1 cup) diced salami

4 ounces (about 1 cup) diced provolone

4 ounces (about 1 cup) baby mozzarella balls

2 cups baby arugula

1/2 cup roasted red pepper, thinly sliced

Directions

In a large bowl, combine the red wine vinegar, mustard, thyme, red chile flakes and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone and mozzarella. Cover and let marinate in the refrigerator until ready to serve or up to an hour.
Just before serving, toss salad with arugula. Scatter the roasted red peppers over top. Season with salt and pepper to taste.

My Private Notes

Show: Kelsey's Homemade

Episode: Date Night

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