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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.

Ingredients

Scale

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

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