Antipasto Salad

For a light dinner party, you can never go wrong with Italian Antipasto salad. A flavorful dish that's sophisticated yet simple to make, the salad can be altered or improvised depending on the ingredients you have already in your pantry.

Antipasto Salad

1/2 c. basil leaves, coarsley chopped
1/3 c. red wine vinegar dressing
1 small head Romaine, chopped into bite-size pieces
1 7 oz. jar roasted red peppers, drained
1 12 oz. jar pepperoncinis, drained
1 large mozzerella ball, sliced
8 oz. pepperoni
1 12 oz. jar marinated artichoke hearts, drained
1 c. oil-cured black olives
1/2 tsp. dried red pepper flakes
Freshly ground black pepper
Freshly grated Parmesan cheese

Combine all ingredients and toss with dressing. Top each plate with freshly ground pepper, grated parmesan, and a small basil leaf. Serve with ciabatta bread and Chianti. Makes 6 servings.