Antipasto salad with flame roasted ham
Yields4 ServingsPrep Time15 mins
400 g sweet honey mustard ham
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
In a large bowl, arrange lettuce, ham, artichokes, tomato, stuffed peppers, olives and onion.
Drizzle with oil and balsamic vinegar and season with salt, pepper and oregano, and serve.