Antipasti dinner salad

Indulge in the flavors of Italy with this Antipasti Dinner Salad. A mix of salty, savory, and tangy ingredients, perfect for a satisfying meal.

Ingredients:

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 2 large cloves garlic, smashed
• 8 slices rustic Italian bread
• Kosher salt
• 2 tablespoons red wine vinegar
• Freshly ground pepper
• 1 small head radicchio, thinly sliced
• 3 stalks celery, thinly sliced
• 170g deli-sliced hard salami or soppressata, cut into strips
• 10 to 15 fresh basil leaves, sliced if large
• 230g small mozzarella balls (bocconcini), halved
• 20 cured black olives (such as kalamata or nicoise), pitted and halved
• 2 romaine lettuce hearts, halved lengthwise

Instructions:

1. Heat up a big skillet with 3 tablespoons of olive oil on medium heat. Put in the minced garlic and cook until it smells nice, for approximately 1 minute. Turn the heat up to high; add pieces of bread gradually and toast until they turn golden on both sides. Keep them aside and sprinkle some salt on them.
2. Mix the vinegar, the rest of the 5 tablespoons of oil, 1/2 teaspoon of salt, and some fresh ground black pepper in a large bowl. Toss in the radicchio, celery, salami, basil, mozzarella, and olives; mix well until everything is coated.
3. Get a plate and place half of a romaine lettuce on each. Pour some olive oil and sprinkle some salt and pepper on them. Spoon the salad mix onto each lettuce wedge, pouring any remaining dressing on top; serve along with the toasted bread.

Summary:

• Calories: 3107 kcal
• Fat: 227 g
• Protein: 118 g
• Carbs: 153 g
• Potassium: 3035 mg
• Magnesium: 253 mg