Antipasto Chef Salad Recipe

Harvest the tomatoes and lettuce from your garden for this decadent antipasto salad.



May 2005

Yield: 4 servings

This salad makes an attractive appetizer or a meal by itself. 

Ingredients:

  • 1 pound fully ripened tomatoes
  • 6 cups Romaine lettuce, cut in 1/2-inch-wide slices
  • 6 ounces sliced Provolone cheese, cut into 3/4-inch strips (about 1 cup)
  • 1 jar (6 1/2 oz.) marinated artichoke hearts, drained
  • 4 ounces thinly sliced salami, cut in halves (about 3/4 cup)
  • 1/2 cup pitted black olives
  • 1/3 cup prepared Italian salad dressing

Instructions:

  1. Core and cut each tomato into 10 wedges.
  2. Divide lettuce among 4 chilled salad plates.
  3. Arrange 5 tomato wedges in a row down the center of each salad.
  4. Arrange cheese, artichoke hearts, salami and olives on either side of the tomatoes, dividing evenly.
  5. Drizzle with dressing just before serving. 

This recipe originally aired in the May 2005 issue of Heart of the Home.

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