How to Make the BEST Antipasto Salad!

How to Make the BEST Antipasto Salad! Here we have a colorful and vibrant salad, packed with the salty and savory notes of cured meats, olives, and cheese, and the sweet and tangy flavors of roasted peppers, cherry tomatoes, and artichokes. This is a healthy and nutrient-dense one that can nourish your body with essential vitamins and minerals.
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#antipasto #antipastosalad #chefviccuisine #chefvic
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INGREDIENTS
~Salad~
2 heads of romaine lettuce, roughly chopped
4 cups (120g) baby arugula leaves
4 oz. salami, thinly sliced
4 oz. prosciutto, thinly sliced
6 oz. artichoke hearts, drained, chopped, and pat dry
1⁄2 cup (90g) black olives, pitted
12 oz. roasted red peppers, drained, chopped, and pat dry
2 cups (200g) cherry tomatoes, halved
1⁄3 cup (75g) feta cheese, crumbled
Fresh parsley, chopped
Fresh chives, chopped
~Dressing~
1⁄4 cup (60mL) extra virgin olive oil
2 tbsp (30mL) balsamic vinegar
1 tsp (5mL) Dijon mustard
1 garlic clove, minced
1⁄2 tsp (2.5g) Kosher salt
1⁄4 tsp (0.6g) black pepper

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TIMESTAMPS
0:00 Intro
0:30 Ingredients & Method
4:17 Results
5:29 Outro