Antipasto Salad Recipe

Introduction

This Antipasto Salad is a vibrant and flavorful mix of fresh greens, cured meats, and cheeses, perfect for a light lunch or a tasty starter. With a zesty homemade dressing, it brings authentic Italian flavors right to your table.

Ingredients

• 6 cups romaine lettuce (chopped)
• 3/4 cup cherry tomatoes (halved)
• 4 oz salami (diced)
• 6 oz provolone cheese (cubed or sliced)
• 4 oz marinated artichokes (drained and chopped)
• 1 small red onion (sliced)
• 1/2 cup pitted olives
• 4 oz mozzarella balls
• 2 oz pepperoni (sliced or diced)
• 1/4 cup extra virgin olive oil
• 2 tsp balsamic vinegar
• 1 tsp Dijon mustard
• 2 cloves garlic (minced)
• Salt and pepper (to taste)

Instructions

1. Step 1: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined to make the dressing. Set aside.
2. Step 2: Prepare all salad ingredients by chopping the lettuce, halving the cherry tomatoes, dicing the salami, chopping the artichokes, slicing the red onion, and slicing or dicing the pepperoni and provolone if needed.
3. Step 3: In a large bowl, combine the romaine lettuce, cherry tomatoes, salami, provolone, artichokes, red onion, olives, mozzarella balls, and pepperoni.
4. Step 4: Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly.
5. Step 5: Serve immediately to enjoy the fresh flavors and crisp textures.

Tips & Variations

• For extra crunch, add some toasted pine nuts or sliced almonds.
• Swap pepperoni with prosciutto or cooked pancetta for a different cured meat flavor.
• Use a mix of green and black olives to add variety and color to the salad.
• Make the dressing ahead and refrigerate for up to 2 days to deepen the flavors.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a sealed jar. Toss the salad and dressing just before serving to maintain freshness. Avoid dressing the salad in advance to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens besides romaine lettuce?

Yes, you can substitute romaine with mixed greens or crisp iceberg lettuce depending on your preference for texture and flavor.

Is this salad suitable for meal prep?

This salad is best assembled just before eating to keep ingredients fresh and crisp. You can prep and store components separately in advance, then combine and dress when ready to serve.

Antipasto Salad Recipe

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★★★★★

4.6 from 121 reviews

This Antipasto Salad is a vibrant and flavorful Italian-inspired dish that combines crisp romaine lettuce, savory salami and pepperoni, creamy cheese varieties, marinated artichokes, olives, and a zesty homemade balsamic dressing. Perfect for a light lunch or as a refreshing appetizer, this salad brings together a delightful mix of textures and tastes with an easy-to-make dressing that ties all the flavors together.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 6 cups romaine lettuce, chopped
• 3/4 cup cherry tomatoes, halved
• 4 oz salami, diced
• 6 oz provolone cheese, diced
• 4 oz marinated artichokes, drained and chopped
• 1 small red onion, sliced
• 1/2 cup pitted olives
• 4 oz mozzarella balls
• 2 oz pepperoni, sliced

Dressing Ingredients

• 1/4 cup extra virgin olive oil
• 2 tsp balsamic vinegar
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Make the Dressing: In a small bowl, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk these ingredients together thoroughly until the dressing is emulsified and well blended. Set aside to let the flavors meld.
2. Prepare Salad Ingredients: Chop the romaine lettuce, halve the cherry tomatoes, dice the salami, slice the red onion, chop and drain the marinated artichokes, dice the provolone cheese, slice the pepperoni, and gather the mozzarella balls and pitted olives, ensuring all ingredients are ready for assembly.
3. Assemble the Salad: In a large bowl, combine the chopped romaine, cherry tomatoes, salami, provolone cheese, artichokes, red onion, olives, mozzarella balls, and pepperoni. Drizzle the prepared dressing evenly over the salad ingredients.
4. Toss and Serve: Gently toss the salad to evenly coat all components with the dressing. Serve immediately to enjoy the fresh, vibrant flavors and contrasting textures.

Notes

• Use a mix of olives such as Kalamata or green olives for added flavor complexity.
• For a vegetarian version, omit the salami and pepperoni and consider adding more vegetables or beans.
• Serve with crusty Italian bread to turn this salad into a satisfying meal.
• The dressing can be made ahead and stored in the refrigerator for up to 2 days.
• Adjust the garlic and mustard quantities based on your taste preference for spice and tang.

Keywords: Antipasto Salad, Italian Salad, No-Cook Salad, Easy Salad Recipe, Summer Salad, Picnic Salad