Recipe courtesy of Kelsey Nixon
Print
Total:
50 min
Prep:
20 min
Inactive:
30 min
Yield:
8 servings
Level:
Easy
Total:
50 min
Prep:
20 min
Inactive:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 8 ounces fresh mozzarella, cubed
  • 8 ounces salami, cubed (have the deli counter slice it into 1/4-inch pieces)
  • 8 ounces cherry tomatoes, quartered
  • 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
  • 1 roasted red pepper, drained and chopped
  • 1/4 cup jarred pepperoncini, drained and chopped
  • Red Wine Vinaigrette, recipe follows
  • Kosher salt and freshly cracked black pepper
  • 16 leaves Boston Bibb lettuce
Red Wine Vinaigrette:
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • 1/4 cup olive oil
  • Kosher salt and freshly cracked black pepper

Directions

Watch how to make this recipe.

In a large mixing bowl, mix together the mozzarella, salami, cherry tomatoes, artichokes, roasted red pepper and pepperoncini. Toss the salad mixture with the Red Wine Vinaigrette. Season with salt and pepper. Let this marinate for 30 minutes before serving. 

Serve the lettuce cups alongside the antipasto salad. Be sure to use a slotted spoon when serving to drain off any excess marinade, so the lettuce doesn't get soggy.

Red Wine Vinaigrette:

In a small mixing bowl, whisk together vinegar, honey and mustard. Once combined, slowly add olive oil in steady stream while whisking. Season with salt and pepper.

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