Antipasto Salad Branch & Vine Style
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Ingredients
  • ½ cup Stone Hollow Farmstead Fennel Pickles, chopped
  • 1 head romaine, sliced
  • 1 Red Bell pepper, chopped
  • 2 cups grape tomatoes, halved if large
  • ¼ cup diced red onion
  • ½ cup Garlic and Chili Stuffed Olives Gordal, sliced
  • ¼ pound Genoa Salami, diced
  • 3 ounces provolone cheese, diced
  • ½ cup sliced pepperoncini
  • ¼ cup sliced fresh basil
  • 4 ounces fresh Mozzarella “Pearls”
  • 3 Tbsp. Basil Olive Oil
  • 3 Tbsp. Grapefruit Balsamic Vinegar
  • 1 Tbsp. S.A.L.T. Sisters Mediterranean Rub
Instructions
  1. Combine all salad ingredients.
  2. In a small jar combine olive oil, vinegar and rub.
  3. Salt and pepper to taste.
Recipe by Fayette Woman at https://fayettewoman.com/antipasto-salad-branch-vine-style/