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antipasto salad

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This delectable Antipasto Salad is loaded with crisp romaine, sweet tomatoes, marinated artichoke hearts, soft mozzarella pearls, Kalamata olives, cherry peppers, pepperoncini, and salami. Then it is drizzled with a tasty oil and vinegar Italian dressing. It is typically served as the first course of a traditional Italian meal. However I love to serve this tasty salad during those hot summer evenings when turning on the stove is just not ideal. This hearty salad can be served as a meal by itself or for a company worthy meal serve with pasta pomodoro or chicken parmesan.

(1 rating)
yield 8 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For antipasto salad

  • DRESSING
  • 3 Tbsp
    red wine vinegar
  • 2 clove
    garlic minced
  • 1 tsp
    sugar
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried basil
  • 1/4 tsp
    salt
  • 1/4 tsp
    fresh ground black pepper
  • 1 tsp
    lemon juice
  • 1/3 c
    olive oil
  • ANTIPASTO SALAD
  • 8 c
    chopped romaine lettuce
  • 1 c
    grape tomatoes halved
  • 1 jar
    grilled marinated artichoke hearts drained
  • 1 pkg
    mozzarella pearls
  • 2/3 c
    pitted kalamata olives
  • 1 c
    assorted sweet cherry peppers and peperoncini
  • 8 oz
    chopped salami
  • fresh basil for ribbons

How To Make antipasto salad

  • 1
    Add the red wine vinegar, garlic, sugar, oregano, basil, salt, pepper, lemon juice and olive oil to a mason jar. Shake to combine.
  • 2
    Add the chopped romaine to a large serving bowl. Drizzle about half of the dressing over the romaine lettuce and toss to coat. Top with the tomatoes, artichoke hearts, mozzarella pearls, Kalamata olives, cherry peppers, peperoncini, and salami.
  • 3
    Drizzle with the remaining dressing, Top with fresh basil ribbons and serve.
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