Antipasto Salad with Pepperoncini Vinaigrette Recipe

Antipasto Salad with Pepperoncini Vinaigrette

Serves 6

30 minutes or fewer

Pepperoncini, pickled chiles used in Greek salads and Italian antipasti, are found in the ethnic food aisle and add a sweet-hot note to this flavorful salad. As an extra timesaver, look for them at the salad bar, where you can also pick up salad greens.

Pepperoncini Vinaigrette

¼ cup olive oil
3 pepperoncini, finely chopped (about 1 Tbs.)
3 cloves garlic, minced (about 1 Tbs.)
1 tsp. dried oregano
¼ cup red wine vinegar

Salad

8 cups mesclun or mixed salad greens (about 7 oz.)
⅓ cup thinly sliced red onion
1 ½ cups cherry tomatoes, halved 1 cup canned chickpeas, rinsed and drained
3 oz. provolone cheese, cubed (about ¾ cup)

To make Pepperoncini Vinaigrette:

Heat oil in small skillet over medium-low heat. Add pepperoncini and garlic, and sauté 2 minutes. Stir in oregano, and transfer mixture to bowl. Cool. Whisk in vinegar, and season with salt and pepper.

To make Salad:

Toss mesclun and onion in large bowl with enough vinaigrette to coat. Season with salt and pepper. Divide greens among bowls. Sprinkle tomatoes, chickpeas and cheese over salads, and serve.