Description
Loaded with bold Italian flavors, this Antipasto Salad combines salami, cheese, olives, and marinated vegetables tossed in a zesty dressing. It’s a quick, flavor-packed dish perfect as a starter, lunch, or party side!
Ingredients
Salad Ingredients
- 8 oz romaine or mixed greens, chopped
- 1 cup cherry tomatoes, halved
- ½ cup black olives, sliced
- ½ cup green olives, sliced
- ½ cup roasted red peppers, sliced
- ½ cup marinated artichoke hearts, quartered
- ½ cup mozzarella pearls or cubed cheese
- ½ cup diced provolone or cheddar cheese
- ½ cup sliced salami or pepperoni
- ¼ cup red onion, thinly sliced
- 2 tbsp chopped fresh parsley
Dressing Ingredients
- ⅓ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- Salt & pepper, to taste
Instructions
- Combine Salad Ingredients. In a large salad bowl, combine chopped romaine or mixed greens, halved cherry tomatoes, sliced black and green olives, sliced roasted red peppers, quartered marinated artichoke hearts, mozzarella pearls or cubed cheese, diced provolone or cheddar cheese, sliced salami or pepperoni, and thinly sliced red onion. Mix gently to distribute all elements evenly.
- Prepare Dressing. In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper until fully emulsified to form a flavorful dressing.
- Toss Salad with Dressing. Pour the prepared dressing over the combined salad ingredients and toss gently to ensure every bite is evenly coated with the zesty dressing.
- Garnish and Serve. Sprinkle freshly chopped parsley on top for a burst of color and fresh flavor. Serve the salad immediately to enjoy its crispness, or refrigerate for up to 2 hours to allow flavors to meld.
Notes
- Substitute chickpeas for meat to make it vegetarian-friendly.
- Add cooked pasta to transform this dish into an antipasto pasta salad.
- Use marinated mozzarella balls for extra flavor and texture.
- Leftovers keep well up to 2 days when stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad / Appetizer
- Method: No-Cook
- Cuisine: Italian / Mediterranean
