RECIPE: A Summer Breeze Antipasto Salad

One of things I love most about writing The Summer Breeze series is that it gets my culinary creative juices flowing! I was researching summer salad recipes for one of the scenes in Book 3 of The Summer Breeze series and stumbled across some spectacular antipasto salads. Here's my meatless version. It comes together in minutes and tastes fabulous. The best part is that it's versatile and you can add just about anything your heart desires! Pair with some crusty bread for lunch or enjoy as a side salad with dinner!

Ingredients (I'm not including quantities, make as much as you want!):

1. Chopped romaine lettuce

2. Sliced tomatoes

3. Diced cucumbers

4. Thinly sliced red onions

5. Roughly chopped marinated artichoke hearts

6. Diced olives

For the dressing:

1. Extra virgin olive oil

2. Italian seasoning mix

3. Salt & pepper to taste

4. Red chili flakes to taste

5. Freshly grated Parmesan cheese

Directions:

1. Add all the salad ingredients to a bowl and set aside.

2. In a small jar or bowl, mix together all the ingredients for the dressing.

3. Pour over the salad and toss well. Wait about 15 minutes before serving.

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