Antipasto Salad

This delicious antipasto salad features all your Italian antipasto favorites in a refreshing, flavorful salad, tossed in a quick and easy Italian vinaigrette.

Prep: 15

Cook: 0

Total: 15

Yield:6 servings

Equipment

Large bowl
Jar with lid

Ingredients

For the Salad

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

For the Italian Vinaigrette

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

Instructions

In large bowl, toss lettuce, tomatoes, mozzarella balls, artichokes, olives, red peppers, salami (or prosciutto), pepperoni, pepperoncinis, and red onion together to distribute ingredients evenly. Set aside.
Add oil, red wine vinegar, lemon juice, mustard, garlic powder, oregano, and red pepper flakes to jar and seal with lid. Shake vigorously to combine. Season with salt and pepper.
Dress salad with vinaigrette and serve. Alternately, portion salad into individual servings and dress with vinaigrette or serve with vinaigrette on the side.

Notes

Make it Dairy Free: Use vegan mozzarella.
Make it Vegetarian: Up the veggies and skip the meat. You can use chickpeas instead - just drain them and rinse them first!
Italian Vinaigrette: Refrigerate any leftover dressing in an airtight container up to 3 weeks. Shake it up again before serving.

Recipe yields approximately 6 smaller servings or 4 larger salads

Nutrition

Recipe By:Cheryl Malik