Recipe courtesy of Kelsey Nixon
Episode: Date Night
Antipasti Salad with Arugula
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
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
Level:
Easy

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.

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