Antipasti Hand Salad

Lauren Schaefer

4 servings

Ingredients

8 oz. cherry or grape tomatoes

1 Tbsp. red wine vinegar

2 oz. unsliced spicy salami

2 oz. Parmesan cheese

¼ cup Castelvetrano olives (about 8)

1 small garlic clove

1 Tbsp. extra-virgin olive oil

1 tsp. chopped or dried oregano

1 romaine heart (about 8 oz.)

Cut 8 oz. cherry tomatoes into quarters. Transfer to a medium bowl, then pour 1 Tbsp. vinegar over. Let sit while you prep remaining ingredients.

Cut 2 oz. salami into small pieces about ¼" thick.

Grate 2 oz. cheese on the large holes of a box grater.

Pit ¼ cup olives, then cut into quarters.

Add salami, Parmesan, and olives to bowl with tomatoes.

Using a microplane, finely grate 1 garlic clove into same bowl.

Add 1 Tbsp. oil and 1 tsp. oregano and toss to combine.

Slice off bottom of 1 romaine heart and divide into leaves.

Serve hearts alongside salad, using each leaf as a boat for the salad.

Do Ahead: Tomato salad can be made 1 day ahead. Cover and chill.