Antipasto Salad Recipe

ingredients:

For the salad base:

• 4 cups of mixed salad greens—a canvas of freshness
• 1 cup cherry tomatoes, halved—bursts of sweet acidity
• 1 cup cucumber, sliced—crisp, cool, and refreshing
• 1/2 cup red onion, thinly sliced—adding a mild pungency
• 1/2 cup Kalamata olives—a briny bite that transports you to Greece
• 1/2 cup artichoke hearts, quartered—buttery richness
• 1/2 cup roasted red peppers, sliced—sweet and smoky
• 1/2 cup pepperoncini, whole or sliced—gentle heat and tang
• 1/2 cup marinated mushrooms—umami-packed flavor bombs
• 1/2 cup fresh mozzarella pearls—creamy indulgence
• 1/4 cup fresh basil leaves—a fragrant herbaceous touch

For the Protein Prowess:

• 8 ounces salami, sliced—savory and robust
• 8 ounces prosciutto, thinly sliced—salty sophistication
• 1/2 cup provolone cheese, cubed—creamy and sharp

For the Dressing Delight:

• 1/3 cup extra-virgin olive oil—liquid gold
• 2 tablespoons red wine vinegar—bright acidity
• 1 teaspoon Dijon mustard—emulsifying magic
• 1 clove garlic, minced—a hint of pungent warmth
• Salt and pepper to taste—balancing the symphony

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