Antipasto Salad Recipe
Italian · Salad · 20 min total
A vibrant and hearty Italian-inspired salad loaded with cured meats, cheeses, marinated vegetables, and a tangy vinaigrette. Perfect as a starter or a light main course.
20
min prep
min prep
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 4 cups mixed salad greens (e.g., romaine, arugula, radicchio)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup marinated artichoke hearts, quartered
- 1/2 cup roasted red peppers, sliced
- 1/2 cup pitted Kalamata olives
- 1/4 cup sliced pepperoncini
- 4 oz (115 g) salami, sliced into strips
- 4 oz (115 g) provolone cheese, cubed
- 2 oz (60 g) fresh mozzarella balls (bocconcini), halved
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the salad greens, cherry tomatoes, artichoke hearts, roasted red peppers, olives, pepperoncini, salami, provolone, and mozzarella.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss gently to combine.
- Divide among plates and serve immediately.
Tips
- For best flavor, let the dressed salad sit for 5 minutes before serving.
- Substitute or add other antipasto ingredients like prosciutto, capicola, or marinated mushrooms.
- Serve with crusty bread to soak up the dressing.
AI estimate may be inaccurate · Terms