Each and every bite of this colorful Italian Antipasto Salad is filled with a mélange of textures and flavors. Just like a classic antipasto platter that might be served at the beginning of a coursed meal or even as a lunch idea, the salad is filled with marinated vegetables, fresh vegetables, olives, cheese, and meat.  The list is long for this salad but each item adds a bit of character to the plate: sliced salami, mozzarella cheese, cherry tomatoes, chickpeas, artichoke hearts, fresh fennel, radishes, cucumbers, olives, pickled banana peppers, and a fragrant red wine vinegar and dried oregano dressing.  The only other thing you must serve alongside this unique salad are slices of a crusty Tuscan boule.  Buon appetito.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/257783/antipasto-salad/ )

Tagged: anitpasto, antipasto salad, artichoke hearts, banana peppers, chickpeas, cucumbers, dried oregano, Eating Well, Eating Well Magazine, endive, fennel, Italian salad, Italy, mozzarella cheese, olives, radicchio, radishes, red wine vinegar, Salad, salami, tomatoes