Marinated Antipasto Salad
With so many bold ingredients, the challenge is to unify the flavors.
Why This Recipe Works
We used crisp, neutral-flavored romaine lettuce as the background. Matchsticks of provolone and salami added creamy and spicy elements, while cherry tomatoes and basil contributed freshness. Jarred marinated vegetables were greasy and raw onions were too pungent, so we simmered both in a combination of vinegar, water, garlic, and dried oregano, essentially quick-pickling them, and then added a modest amount of olive oil for balance. Using the leftover pickling liquid in the vinaigrette tied all the flavors together.
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