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Antipasto Salad Recipe

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A vibrant Italian-inspired salad combining crisp lettuce, fresh vegetables, savory cured meats, cheeses, olives, and a simple red wine vinaigrette for a flavorful and satisfying dish.

Ingredients

  • 4 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 3 oz salami, sliced and cut into strips
  • 3 oz pepperoni, sliced
  • 1 cup mozzarella cheese, cubed or small mozzarella balls
  • 1/2 cup black olives or kalamata olives
  • 1/3 cup pepperoncini peppers
  • 1/2 cup artichoke hearts, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Wash and dry the romaine lettuce, then chop it into bite-sized pieces and place it in a large salad bowl.
  2. Add the cherry tomatoes, sliced cucumber, red onion, olives, pepperoncini peppers, and chopped artichoke hearts.
  3. Add the sliced salami, pepperoni, and mozzarella cheese to the bowl.
  4. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and black pepper to prepare the dressing.
  5. Pour the dressing over the salad.
  6. Gently toss everything together until all ingredients are evenly coated.
  7. Taste and adjust seasoning if needed before serving.

Notes

  • Store dressing separately if preparing ahead to keep vegetables crisp.
  • Add roasted red peppers or sun-dried tomatoes for extra flavor.
  • Provolone, parmesan shavings, or feta can be used instead of mozzarella.
  • For a lighter option, replace cured meats with grilled chicken or chickpeas.
  • You can add cooked pasta to transform the salad into an antipasto pasta salad.
  • Leftovers can be stored in the refrigerator for up to 2 days.

Nutrition

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