Antipasto salad with Ham
Ingredients
1 iceberg lettuce, leaves separated
230 g marinated artichoke hearts
200 g solanato tomatoes, halved
180 g baby pepper bells stuffed with feta, quartered
¼ cup pitted kalamata olives, halved
½ small red onion, thinly sliced
⅓ cup extra virgin olive oil
1 tbsp balsamic vinegar
¼ tsp oregano
Method
1
To prepare the salad, start by placing the lettuce, D'Orsogna Ham, artichokes, tomato, stuffed peppers, olives, and onion in a large serving bowl.
2
Give the salad a good stir to mix all the ingredients together. Then, drizzle some oil and balsamic vinegar over the salad, and season it with salt, pepper, and oregano.
Ingredients
1 iceberg lettuce, leaves separated
230 g marinated artichoke hearts
200 g solanato tomatoes, halved
180 g baby pepper bells stuffed with feta, quartered
¼ cup pitted kalamata olives, halved
½ small red onion, thinly sliced
⅓ cup extra virgin olive oil
1 tbsp balsamic vinegar
¼ tsp oregano
Directions
1
To prepare the salad, start by placing the lettuce, D'Orsogna Ham, artichokes, tomato, stuffed peppers, olives, and onion in a large serving bowl.
2
Give the salad a good stir to mix all the ingredients together. Then, drizzle some oil and balsamic vinegar over the salad, and season it with salt, pepper, and oregano.