Antipasto Salad

Step 1

Add the red wine vinegar, garlic, oregano, basil, salt, pepper, lemon juice, and olive oil into a small mixing bowl and whisk until well combined.

Step 2

Add the chopped romaine to a large serving bowl. Drizzle about half of the dressing over the romaine lettuce and toss to coat.  Top with tomatoes, artichoke hearts, chickpeas, mozzarella, olives, red peppers, peperoncini, onions turkey pepperoni, and salami.

Step 3

When ready to serve, drizzle with remaining dressing. Toss and serve.

Step 4

Store leftovers in an airtight container in the refrigerator for up to 3 days.