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Antipasto Salad

A refreshing and vibrant Italian-inspired salad featuring crisp vegetables, savory beef salami, and creamy mozzarella tossed in a zesty vinaigrette.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup roasted red peppers sliced
  • 1/2 cup black olives sliced
  • 1/2 cup pepperoncini peppers sliced
  • 1/2 cup marinated artichoke hearts quartered
  • 1/2 cup fresh mozzarella pearls
  • 1/2 cup beef salami sliced and cut into strips
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh basil leaves torn
  • 1/4 cup grated Parmesan cheese
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • to taste salt and black pepper

Equipment

  • Salad spinner
  • Large mixing bowl
  • Small jar with lid
  • Chef's knife

Method
 

Assembly
  1. Wash and dry the romaine lettuce thoroughly, then cut into bite-sized pieces.
  2. Prepare the vegetables by halving tomatoes, dicing cucumber, and slicing peppers, olives, and pepperoncini.
  3. Combine the lettuce, tomatoes, cucumber, peppers, olives, pepperoncini, artichokes, mozzarella, beef salami, red onion, and basil in a large mixing bowl.
  4. Combine olive oil, red wine vinegar, oregano, Dijon mustard, garlic powder, salt, and pepper in a jar and shake until emulsified.
  5. Pour the dressing over the salad and toss gently until evenly coated.
  6. Top with grated Parmesan cheese and serve immediately.

Notes

Store undressed salad in an airtight container for up to 1 day. Keep dressing separate for up to 1 week. Ensure lettuce is thoroughly dried to maintain crispness.