Name: Antipasto Salad
Cook time: 20 min
Total time: 45 min
Yield: Makes 8 servings
Ingredients: 3 tablespoons red-wine vinegar; 1 small garlic clove, minced; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 6 tablespoons extra-virgin olive oil; 2 cups water; 3 tablespoons red-wine vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 medium red onion, halved lengthwise and thinly sliced crosswise; 2 hearts of romaine (12 ounces total), torn into bite-size pieces; 1 cup loosely packed fresh flat-leaf parsley leaves; 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips; 2 (6-oz) jars marinated artichoke hearts, drained; 1 cup assorted brine-cured olives; 1 cup drained bottled peperoncini (5 ounces); 1/2 lb cherry tomatoes, halved

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Photo by Mary Ellen Bartley

Active time: 20 min Start to finish: 45 min (includes cooling onion)

Cooks' notes:

• Vinaigrette can be made 1 day ahead and chilled, covered.

• Onion can be pickled 1 day ahead and chilled, covered.

Recipe notes

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