Antipasto Napoli Recipe

Ingredients for Antipasto Napoli

• Chopped Tomatoes
• Sliced Mushrooms
• 3oz pepperoni
• 1 medium zucchini
• Salad Greens
• 1 ounce grated Parmesan cheese
• Italian Dressing

How to Make Antipasto Napoli

1. Wash and chop 1 pint cherry or grape tomatoes in half.
2. Slice 8oz cremini mushrooms.
3. Thinly slice 3oz pepperoni.
4. Dice 1 medium zucchini.
5. In a large bowl, combine the tomatoes, mushrooms, pepperoni, and zucchini.
6. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Pour the dressing over the vegetables and meat, toss to coat. Marinate for at least 2 hours in the refrigerator (or longer for a more intense flavor).
8. Before serving, drain the marinade, reserving about 2 tablespoons.
9. Toss the marinated vegetables and pepperoni with 5oz baby spinach or mixed greens.
10. Serve immediately, drizzled with the reserved marinade and sprinkled with 1 ounce grated Parmesan cheese.