Recipes / Chopped Antipasto Salad

Ingredients

• 1 each Iceberg Lettuce Head
• 1 each Romaine Lettuce Heart
• 1 cup Kalamata Olives, Pitted
• 12 ounces Roasted Red Peppers, Diced
• 12 slices Genoa Salami, Chopped
• 1 5/6 cups Furmano's Diced Tomatoes, Drained
• 3 tablespoons Red Wine Vinegar
• 2 tablespoons Green Olives with Pimento
• 6 each Basil Leaves, Torn
• 1 tablespoon Parsley
• 3 tablespoons Romano Cheese, Grated
• 1/2 cup Extra Virgin Olive Oil
• As Needed Black Pepper

Preparation

1. Chop the iceberg and romaine lettuce and place in a large salad bowl.
2. Break up the Kalamata olives with your fingers and scatter over lettuce.
3. Add sliced roasted red peppers, drained Furmano's Diced Tomatoes and chopped salami.
4. Into a blender, combine the vinegar, green olives, basil, parsley, and cheese. Add a few grinds of black pepper, then start the blender on puree setting.
5. Through the opening in the blender cap, add the olive oil in a thin stream. Process until dressing is emulsified.
6. Pour over the salad and toss lightly but quickly. Serve at once.