Anti Stress Antipasto Recipe

Ingredients for Anti Stress Antipasto

• Mixed Salad Greens
• Hard Salami
• Mozzarella Cheese
• 1 can (15 ounces) chickpeas
• Pitted Black Olives
• 1 medium cucumber
• Roma Tomatoes
• Pepperoncini Peppers
• 1/2 lemon
• Balsamic Vinegar
• Dried Oregano
• Garlic Clove
• 1/4 cup olive oil

How to Make Anti Stress Antipasto

1. Place 5 cups of lettuce mix on a large platter.
2. Slice 4 ounces of salami into quarters and scatter evenly over the lettuce.
3. Cut 4 ounces of cheese (e.g., mozzarella or provolone) into bite-size squares and scatter over the lettuce.
4. Rinse and drain 1 can (15 ounces) of chickpeas and scatter over the salad.
5. Drain 1/2 cup of olives (such as Kalamata or Castelvetrano).
6. Scatter the drained olives over the salad.
7. Peel and thinly slice 1 medium cucumber and arrange on the salad.
8. Cut 1 pint of cherry or grape tomatoes in half and place evenly around the outer edge of the plate.
9. Place 10-12 pepperoncini peppers at even intervals around the platter.
10. In a small bowl, juice 1/2 a lemon.
11. Add 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and 1 clove of minced garlic to the lemon juice.
12. Whisk until well combined.
13. Slowly add 1/4 cup of olive oil while whisking until the vinaigrette is emulsified.
14. Drizzle the vinaigrette over the salad just before serving.
15. Serve immediately and enjoy!