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Antipasto Chef Salad Recipe

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By Capper's Farmer | Jun 1, 2018

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This salad works great for a first-course or the main meal if you are looking or something light, it also pairs nicely with pizza.
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  • 4 servings



  • 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


  • Core and cut each tomato into 10 wedges.
  • Divide lettuce among 4 chilled salad plates.
  • Arrange 5 tomato wedges in a row down the center of each salad.
  • Arrange cheese, artichoke hearts, salami and olives on either side of the tomatoes, dividing evenly.
  • Drizzle with dressing just before serving. This recipe originally aired in the May 2005 issue of Heart of the Home.

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