Antipasti Salad with Peperoncini Vinaigrette

Name: Antipasti Salad with Peperoncini Vinaigrette
Yield: Makes 6 servings
Ingredients: 2 teaspoons sugar; 5 peperoncini, stemmed, seeded, and minced; ¼ teaspoon kosher salt, plus more as needed; 10 oz (285 g) thinly sliced prosciutto; 6 tablespoons (90 ml) extra-virgin olive oil; 3 avocados; ¼ cup (60 ml) red wine vinegar; 8 oz (225 g) provolone cheese, cut into ½-inch (12-mm) cubes; 1 tablespoon minced fresh oregano; ¼ teaspoon kosher salt; 1–2 cups (35–70 g) arugula leaves; 4 cups (680 g) cherry or grape tomatoes, halved

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

This fresh twist on the classic pizza parlor staple features sweet cherry tomatoes, avocados, provolone cheese, and prosciutto, all drizzled with a piquant peperoncini vinaigrette. If you like, add chopped salami, halved fresh ovoline mozzarella, butter beans, or chopped roasted red bell peppers.

Ingredients

Peperoncini Vinaigrette

¼ cup (60 ml) red wine vinegar
5 peperoncini, stemmed, seeded, and minced

Salad
Side dish
Gluten-free

Method

To make the vinaigrette, in a small bowl, whisk together the vinegar, peperoncini, oregano, sugar, and salt. Add the olive oil in a thin stream, whisking until the vinaigrette is well blended. Set aside.

In a medium bowl, toss the tomatoes with the salt and let stand until they release their juices, about 5 minutes, then drain. Pit and peel the avocados and cut them crosswise into slice