Name: Antipasto Salad
Prep time: 15 min
Cook time: PT-493579H21M54S
Cuisine: Italian
Ingredients: 2 heads romaine lettuce (chopped, approximately 8 cups); 1 cup halved grape tomatoes (or halved cherry tomatoes); 1 cup mozzarella balls; 1 12-ounce jar marinated artichokes (drained, chopped); ½ cup mixed olives (black, green, Kalamata); ½ cup roasted red peppers (chopped); 4 ounces salami or prosciutto (diced or sliced); 4 ounces pepperoni (quartered); ½ cup sliced pepperoncinis; ¼ cup sliced red onion (optional); Chopped fresh basil (for garnish, optional); ¾ cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 ½ tablespoons fresh lemon juice; 1 ½ teaspoons dijon mustard; ¾ teaspoons garlic powder; ¾ teaspoons oregano; 1 pinch red pepper flakes; ¾ teaspoon salt (more or less to taste); Pepper (to taste)

Antipasto Salad

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Antipasto Salad is a vibrant and satisfying dish that brings together the best of Italian flavors in one bowl. Perfect for summer gatherings, picnics, or as a refreshing side for dinner, this salad features a beautiful mix of fresh vegetables, savory meats, and tangy cheeses—all tossed in a zesty Italian vinaigrette. With just 15 minutes of prep time, it’s an easy recipe that can be customized to suit your tastes. Whether you serve it as a main course or alongside grilled meats, this antipasto salad is sure to impress with its colorful presentation and rich flavors.

Author: Emma
Prep Time: 15 minutes
Cook Time: None
Total Time: 0 hours
Yield: 6 servings 1x
Category: Salad
Method: Mixing
Cuisine: Italian

Ingredients

Scale

2 heads romaine lettuce (chopped, approximately 8 cups)
1 cup halved grape tomatoes (or halved cherry tomatoes)
1 cup mozzarella balls
1 12-ounce jar marinated artichokes (drained, chopped)
½ cup mixed olives (black, green, Kalamata)
½ cup roasted red peppers (chopped)
4 ounces salami or prosciutto (diced or sliced)
4 ounces pepperoni (quartered)
½ cup sliced pepperoncinis
¼ cup sliced red onion (optional)
Chopped fresh basil (for garnish, optional)
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 ½ tablespoons fresh lemon juice
1 ½ teaspoons dijon mustard
¾ teaspoons garlic powder
¾ teaspoons oregano
1 pinch red pepper flakes
¾ teaspoon salt (more or less to taste)
Pepper (to taste)

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Instructions

In a large mixing bowl, combine chopped romaine lettuce, halved grape tomatoes, mozzarella balls, chopped marinated artichokes, mixed olives, roasted red peppers, diced salami or prosciutto, quartered pepperoni, and sliced pepperoncinis.
In a jar with a lid, combine extra virgin olive oil, red wine vinegar, fresh lemon juice, dijon mustard, garlic powder, oregano, and red pepper flakes. Seal tightly and shake until well combined.
Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Alternatively, serve dressing on the side for individual servings.

Nutrition

Serving Size: 1 cup (150g)
Calories: 320
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 12g
Cholesterol: 35mg

Find it online: https://quickwithemma.com/antipasto-salad/