| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 4 servings |
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
- 6 ounces deli-sliced hard salami or soppressata, cut into strips
- 10 to 15 fresh basil leaves, sliced if large
- 8 ounces small mozzarella balls (bocconcini), halved
- 20 cured black olives (such as kalamata or nicoise), pitted and halved
- 2 romaine lettuce hearts, halved lengthwise
Instructions
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to high; add the bread in batches and toast until golden on both sides. Set aside and season with salt.
- Whisk the vinegar, the remaining 5 tablespoons oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the radicchio, celery, salami, basil, mozzarella and olives; toss to coat.
- Place 1 romaine half on each plate. Drizzle with olive oil and season with salt and pepper. Spoon the salad onto each wedge, drizzling any remaining dressing on top; serve with the toasts.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 731 |
| Total Fat | 57 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 91 mg |
| Sodium | 1495 mg |
Reviews
This is a very versatile salad that can be either a quick entrée or a side. I served it alongside linguine with parsley pesto. I chose this salad because I had a chunk of salami (which I diced) and a log of sliced fresh mozzarella in the freezer. I also had leftover slices of Asiago bread in my freezer. I used three hearts of romaine and no radicchio, which is too bitter for my husband. This recipe goes by “Salami and Mozzarella Salad” in FNM’s 25-Minute Dinners, which is where I found it.
This recipe does not show that Guy took the sopprasatta, cheese, and I believe the basil and layered them, wrapped them in plastic, and let them meld together in the fridge. He then sliced the layers into a salad……I did that and it was excellent……The meats and cheeses stayed together……I also added a layer of provolone and procscuitto, a little less mozz……..
Excellent……..
Recipe took longer than the 15 minutes claimed, but I knew that it would. It took my husband and me more like 40 minutes. I did add 1/8+ teaspoon honey to dressing. The flavor was good but next time I will add red onions, even though that is probably not a standard antipasta inclusion. The bread soaked up the olive oil so only one side was toasted brown unless you added more olive oil. Also had trouble getting the salami strips to separate. Agree with other reviewer that you need fresh mozzeralla.
….very easy and I enjoyed making my own dressing. Good olives and fresh mozzarella are key. I used an Olive Medley blend from the deli and crushed garlic in the dressing. And I used store bought seasoned croutons instead. Big hit an annual ladies luncheon!