Marinated Antipasto Salad

Name: Marinated Antipasto Salad
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 2/3 cup, red wine vinegar; 1/4 cup, water; 2 , garlic cloves, minced; 2 teaspoons, dried oregano; 1 teaspoon, table salt; 1 , red onion, halved and sliced 1/4 inch thick; 9 ounces, frozen artichoke hearts, thawed and patted dry; 1/3 cup jarred sliced, pepperoncini; 2 tablespoons, extra-virgin olive oil; 2 , romaine lettuce hearts (12 ounces), chopped; 12 ounces, cherry tomatoes, halved; 3 (1/4-inch-thick) slices, provolone cheese (6 ounces), cut into 1-inch-long matchsticks; 3 (1/4-inch-thick) slices, salami (6 ounces), cut into 1-inch-long matchsticks; 1/3 cup, pitted kalamata olives; 1/4 cup, fresh basil leaves, chopped

Appetizers
Side Dishes
Europe
Italian
Fruits & Vegetables
Vegetables
Salads

Appears in Cook's Country February/March 2012

With so many bold ingredients, the challenge is to unify the flavors.

SERVES 6 to 8

TIME 45 minutes, plus 20 minutes cooling

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