Have you ever wondered about the word “antipasto?” I’ve often seen it on menus in Italian restaurants and thought it was a strange word because in English “anti” means “against” or “opposite of.” I wondered if antipasto meant “without pasta,” but I never bothered to look it up, so I didn’t know. Recently I asked my son about it. He lived in Italy for two years, so I knew he would have the answer. It turns out antipasto has nothing to do with pasta at all. In Italian, it just means appetizer. And if it is spelled “antipasti” with an i at the end instead of an o, it’s just the plural of antipasto—meaning more than one appetizer.
Anyway, this is a really good salad. I always serve it with both Ranch and Italian dressings because I like creamy-based dressings, and my husband likes the oil and vinegar varieties.
I like to serve this salad as a main dish with some nice bread on the side, but you can also serve it as a side dish with an Italian main course. Either way, I’m sure you’ll love it. What’s not to love about a salad with pepperoni in it???
Recipe Adapted by Winner Dinners/Origin Unknown
Serves about 8
1 large head of Romaine lettuce, torn in pieces
8 ounces Mozzarella cheese, grated
1 (7-ounce) package of thinly sliced pepperoni, cut into bite-sized pieces
1 (10-ounce) package of grape tomatoes
1 (15-ounce) can of garbanzo beans, drained
1 (2-ounce) can of sliced black olives, drained
2 green onions, sliced
1/2 cup bottled peperoncini peppers, drained well and sliced
Ranch or Italian dressing
In a large salad bowl, make layers of torn lettuce, Mozzarella cheese, pepperoni, grape tomatoes, garbanzo beans, olives, green onions, and peperoncini. Serve with Ranch or Italian dressing.