Ingredients

• 6 ounce mixed salad greens
• 4 ounce prosciutto, sliced thin
• 3 ounce salami, sliced thin
• 8 ounce fresh mozzarella, cubed
• 1 cup marinated artichoke hearts, halved
• 1 cup roasted red peppers, sliced
• 1 cup Kalamata olives, pitted
• 2 cup cherry tomatoes, halved
• 0.25 cup red wine vinegar
• 0.75 cup extra virgin olive oil
• 2 garlic, minced
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Steps

1. Mince the 2 cloves of garlic and set aside.
2. In a large mixing bowl, whisk together the red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
3. Slowly whisk in the extra virgin olive oil until the vinaigrette is emulsified and well combined.
4. In a large salad bowl, add the mixed greens, marinated artichoke hearts, roasted red peppers, cherry tomatoes, and Kalamata olives.
5. Arrange the sliced prosciutto and salami on top of the greens and vegetables.
6. Scatter the cubed fresh mozzarella over the salad.
7. Pour the prepared vinaigrette over the salad and toss gently until all ingredients are evenly coated.
8. Serve immediately while the greens are fresh and the salad is chilled.

Nutrition