½teaspoondried oreganoyou may replace basil and oregano for Italian seasoning
Prevent your screen from going dark
Instructions
Drain all liquid from the marinated vegetables, olives, and lupini beans. Slice or chop the cured meats, cheese, and vegetables into bite-sized pieces.
Form a bed of salad greens in a large salad bowl or shallow platter. Neatly spread the antipasti options on top, arranging the ingredients in rows or divided into separate mounds.
Add all the dressing ingredients to a mason jar, close the lid, and shake well to combine. Or whisk them together in a bowl.
Drizzle the antipasto salad with the vinaigrette dressing just before serving.
Notes
Ingredient alternatives
Marinated veggies: Pepperoncini or banana peppers, mushrooms, asparagus, sun-dried tomatoes or pickled onions.
Cheeses: Provolone dolce (sweet), Parmesan, Grana-Padano or Parmigiano-Reggiano, Fontina, and mozzarella balls or bocconcini, either fresh or marinated.
Cured meats: Add Prosciutto or Bresaola instead of either Salami or Mortadella.
To keep the salad fresh longer: Be sure to drizzle the vinaigrette dressing just before serving to keep the greens crisp. You can store the dressing in an airtight container in the refrigerator for up to one week.