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Antipasto Salad

www.epicurious.com
  • 45 minutes
  • Serves 8

INGREDIENTS

3 tbsp

red-wine vinegar

1 small

garlic clove

1/2 tsp

sugar

1/2 tsp

salt

1/8 tsp

pepper

6 tbsp

olive oil

2 cups

water

3 tbsp

red-wine vinegar

2 tbsp

sugar

1 tsp

salt

1 medium

onion

2

hearts of romaine

1 cup

flat-leaf parsley leaves

8 ozs

roasted peppers

12 ozs

marinated artichoke hearts

1 cup

brine-cured olives

5 oz

bottled peperoncini

1/2 lb

cherry tomatoes