Antipasti Salad with Prosciutto Wrapped Bread Sticks
This show stopping salad has it all: crisp greens, vibrant veggies, satisfying salami, salty olives and creamy bocconcini cheese. Topped with a delicious sundried tomato vinaigrette and prosciutto-wrapped bread sticks, this salad is sure to impress!
Ingredients
- 4 cups chopped Romaine lettuce
- 2 cups baby arugula
- 1/2 cup very thinly sliced fennel (about 1/2 small fennel bulb), plus fennel fronds reserved for garnish
- 1/2 red bell pepper, thinly sliced
- 1 cup yellow or orange grape tomatoes, cut in half
- 1 cup chopped cucumber
- 1/4 cup very thinly sliced red onion
- 1/2 cup black olives
- 1 398ml/13.5oz can of artichoke hearts, drained and cut in half (or cut in quarters if large)
- 75gr/2.6oz thinly sliced, small dry cured salami
- 200gr/7oz cocktail bocconcini, drained and patted dry
- 6-8 crisp bread sticks (or more, at least one for each serving)
- 6-8 thin slices of prosciutto, (or more, at least one for each serving)
- 1 recipe for Sundried Tomato Vinaigrette (see link to recipe above)
Instructions
- On a large rimmed serving platter, make a bed of the chopped Romaine lettuce. Working with one ingredient at a time, arrange in piles the arugula, fennel, red pepper, tomatoes, cucumber, red onion, black olives, artichoke hearts, salami and bocconcini. Tuck the the piles in tightly, allowing the ingredients to overlap each other slightly. Chop the fennel fronds and sprinkle over the salad to garnish.
- Wrap one end of each bread stick with a slice of prosciutto. Arrange at least one prosciutto wrapped bread stick per person, around the edges of the salad platter. Serve with Sundried Tomato Vinaigrette on the side.