Antipasto Salad Recipe
This Antipasto Salad is a colorful, flavor-packed dish inspired by Italian appetizers. It’s loaded with cured meats, cheese, marinated veggies, and a zesty vinaigrette—perfect for gatherings or a light, satisfying lunch.
Equipment
- Large Mixing Bowl
Ingredients
Salad Ingredients
- 1 cup cherry tomatoes halved
- 1 cup marinated artichoke hearts drained and chopped
- 1 cup mozzarella balls halved
- 1/2 cup kalamata olives pitted
- 1/2 cup sliced salami cut into strips
- 1 cup romaine lettuce chopped
Dressing
- 1/4 cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1/2 tsp oregano dried
- 1 clove garlic minced
- to taste salt and pepper
Instructions
- In a large bowl, combine all salad ingredients: tomatoes, artichokes, mozzarella, olives, salami, and lettuce.
- In a separate small bowl, whisk together olive oil, vinegar, mustard, oregano, garlic, salt, and pepper.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or chill for 10–15 minutes before serving for extra flavor.
Notes
You can mix and match with your favorite antipasto items—try prosciutto, roasted red peppers, or provolone cheese!