Antipasto Salad with Pepperoncini Vinaigrette
30 minutes or fewer
Pepperoncini, pickled chiles used in Greek salads
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.
- 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
- 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.