Antipasto salad

Indulge in the vibrant flavors of Italy with this delightful antipasto salad, bursting with savory meats, tangy cheeses, and crisp vegetables. Bellissimo!

Ingredients:

• 1/4 cup thinly sliced red onion
• 2 tablespoons red wine vinegar
• 4 stalks celery (with 1/4 cup celery leaves), cut into 1/4-thick slices
• 1/2 head radicchio, leaves torn into pieces
• 60g salami, cut into 1/4-thick half moons
• 1/4 cup Castelvetrano olives, smashed in half and pitted
• 1/4 cup cubed provolone
• 1/2 cup halved cherry tomatoes
• 1/4 cup sliced roasted red pepper
• 2 tablespoons extra-virgin olive oil
• 60g Parmesan cheese, thinly shaved with a vegetable peeler
• 1/4 cup small basil leaves
• Kosher salt and freshly cracked black pepper

Instructions:

1. Put chopped onion in a small bowl, pour vinegar over it, and allow it to marinate for 10 minutes as you get the rest of the salad components ready.
2. Mix chopped celery, celery leaves, radicchio, salami, olives, and provolone in a big bowl. Take out the onion from the vinegar and incorporate it into the salad.
3. Incorporate olive oil into the vinegar, add salt and pepper to taste, and drizzle over the salad, gently tossing until all the ingredients are coated. Sprinkle Parmesan and basil on top, add a bit of salt and pepper, and present.

Summary:

• Calories: 914 kcal
• Fat: 72 g
• Protein: 45 g
• Carbs: 22 g
• Potassium: 1258 mg
• Magnesium: 95 mg