Antipasti Dinner Salad

Name: Antipasti Dinner Salad
Ingredients: 1/2 cup extra-virgin olive oil, plus more for drizzling; 2 large cloves garlic, smashed; 8 slices rustic Italian bread; Kosher salt; 2 tablespoons red wine vinegar; Freshly ground pepper; 1 small head radicchio, thinly sliced; 3 stalks celery, thinly sliced; 6 ounces deli-sliced hard salami or soppressata, cut into strips; 10 to 15 fresh basil leaves, sliced if large; 8 ounces small mozzarella balls (bocconcini), halved; 20 cured black olives (such as kalamata or nicoise), pitted and halved; 2 romaine lettuce hearts, halved lengthwise

13 ingredients

10 steps

Ingredients

1/2 cup extra-virgin olive oil, plus more for drizzling
2 large cloves garlic, smashed
8 slices rustic Italian bread
Kosher salt
2 tablespoons red wine vinegar
Freshly ground pepper
1 small head radicchio, thinly sliced
3 stalks celery, thinly sliced
6 ounces deli-sliced hard salami or soppressata, cut into strips
10 to 15 fresh basil leaves, sliced if large
8 ounces small mozzarella balls (bocconcini), halved
20 cured black olives (such as kalamata or nicoise), pitted and halved
2 romaine lettuce hearts, halved lengthwise

Directions

1

Heat 3 tablespoons olive oil in a large skillet over medium heat.
2

Add the garlic and cook until fragrant, about 1 minute.
3

Increase the heat to high; add the bread in batches and toast until golden on both sides.
4

Set aside and season with salt.
5

Whisk the vinegar, the remaining 5 tablespoons oil, 1/2 teaspoon salt and pepper to taste in a large bowl.
6

Add the radicchio, celery, salami, basil, mozzarella and olives; toss to coat.
7

Place 1 romaine half on each plate.
8

Drizzle with olive oil and season with salt and pepper.
9

Spoon the salad onto each wedge, drizzling any remaining dressing on top; serve with the toasts.
10

Photograph by Antonis Achilleos