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Antipasto Salad & Dressing

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A fresh and hearty antipasto salad packed with crisp vegetables, savory meats, cheeses, and a tangy homemade Italian dressing.

Ingredients

  • 4 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/2 cup black olives
  • 1/2 cup green olives
  • 1 cup mozzarella balls or cubes
  • 1 cup salami, sliced
  • 1 cup provolone cheese, cubed
  • 1/2 cup pepperoncini
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Wash and chop the romaine lettuce and place it in a large bowl.
  2. Add cherry tomatoes, cucumber, red onion, black olives, green olives, mozzarella, salami, provolone, and pepperoncini.
  3. In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, salt, and black pepper until well combined.
  4. Pour the dressing over the salad.
  5. Toss gently until all ingredients are evenly coated.
  6. Let the salad sit for a few minutes before serving to allow flavors to meld.

Notes

  • Keep dressing separate if storing to maintain freshness.
  • Customize with artichoke hearts or roasted red peppers.
  • Swap dressing with balsamic vinaigrette for a sweeter flavor.
  • Use fresh, high-quality ingredients for best results.
  • Best served chilled or at room temperature.

Nutrition

Find it online: https://cookedbymaya.com/antipasto-salad-dressing/