Antipasto Salad Recipe
This Antipasto Salad is a vibrant, flavor-packed dish featuring Italian meats, cheeses, and marinated veggies. It’s a perfect no-cook option for lunch, a party starter, or a light dinner!
Equipment
- Large Salad Bowl
Ingredients
Salad Ingredients
- 2 cups romaine lettuce chopped
- 1 cup salami sliced into strips
- 1 cup mozzarella balls drained
- 1 cup cherry tomatoes halved
- 1/2 cup kalamata olives pitted
- 1/2 cup pepperoncini peppers sliced
Dressing
- 1/4 cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Add chopped romaine, salami, mozzarella, cherry tomatoes, olives, and pepperoncini to a large bowl.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Italian seasoning, garlic, salt, and pepper.
- Pour dressing over the salad ingredients and toss gently to coat.
- Serve immediately, or refrigerate for up to 2 hours before serving for flavors to meld.
Notes
You can mix and match your antipasto ingredients – add artichokes, roasted red peppers, or prosciutto!