I love antipasto ingredients. All the big tastes of the savory best. Olives, cheeses, salumi, artichoke hearts, crusty bread, tomatoes, and…whatever you like.

What do you put together for an antipasto platter? Well, just throw it in a bowl and make it a salad.

I make sure ingredients are cut or torn into bite-sized pieces. I make croutons for that crusty bread presence. And include my favorite brand of artichoke hearts (Trader Joe).

Even if you don’t add greens to your usual antipasto platter, a few green leaves in this salad ups the ante. I use bitter (and lovely for the bitterness) dandelion greens.

Slices of endive are nice, too. And maybe some baby arugula. But don’t make it a green salad…think of it as just an accent of green crunch. (A bright lift of some fresh herbs like mint or basil makes it sing even sweeter.)

Season all with salt & pepper. Add some drizzles of olive oil, and a few shakes of your favorite vinegar. Not only is it tasty…it’s pretty!

Antipasto Salad w Olives & Chunk Parmigiano

1 small bunch Italian greens — dandelion or baby escarole, cleaned & chopped to bite-sized

1/2 cup pitted green & black olives

1/2 cup parmigiano, cut into small chunks

1-2 sprigs mint leaves, torn

2-3 baby cucumbers, rinsed, sliced, cut into chunks

1/2 cup cherry toms, sliced in half

1/2 cup salami, cut into chunks

1/2 cup artichoke hearts, cut in half

1/3 cup olive oil

1/4 cup favorite vinegar

salt & pepper to taste

Mix all the salad in gradients in a medium serving bowl. Add the olive oil & vinegar. Toss to coat. Season with salt & pepper. Toss to coat. Serve.