Antipasto Salad
Transform an antipasto platter into a salad for a delicious and filling Antipasto Salad. It’s packed with briny, salty, and savory flavors, making it perfect for any night of the week!
I’m not usually a big fan of salads unless they are filled with delicious things! One of my favorites is Mediterranean Tuna Salad, which is packed with flavor. When I’m feeling festive, I enjoy a Pear Salad with Baked Goat Cheese. In the summer, I love a Strawberry Cobb Salad.
A Few Things To Note:
If you don’t want to make a homemade dressing, feel free to use any Italian dressing that you and your family like.
If you want to make this in advance, be sure to leave the dressing off. It’s best to add that just before serving.
Brief Overview on How To Make This Antipasto Salad
When preparing this salad, consider the presentation and the size of the ingredients to ensure a visually appealing and balanced presentation. It’s best to keep everything around the same size and bite-sized for the best experience.
You can choose to toss the salad together or arrange everything in a more structured manner, like in the photos. Either way will still be delicious, but if you struggle to eat salad, it may be the trick to get you to eat it! After all, we eat with our eyes first.
Substitutions:
- use different meats such as salami, mini pepperoni, turkey pepperoni, or any Italian meats.
- marinated artichokes
- chunks of mozzarella instead of fresh
- provolone cheese
- fresh basil
- mild Giardiniera mix
Make It Even Heartier:
Mix in cooked and cooled pasta such as rotini, penne, or even cheese tortellini. Add in a can of drained and rinsed chickpeas or other white bean.
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Antipasto Salad
Ingredients
- 8 cups chopped romaine lettuce
- 6 ounces (170g) sliced pepperoni or other Italian meat
- 6 ounces (170g) olives of choice
- 4 ounces (113g) mozzarella pearls
- 1 cup (150g) grape tomatoes
- ½ cup (155g) roasted bell pepper, chopped
- ½ cup sliced pepperoncini
- ¼ of a small red onion, thinly sliced
- ¼ cup (25g) grated parmesan
- ½ cup (120ml) Italian dressing
Instructions
- In a large shallow bowl, place romaine lettuce. Arrange all other ingredients as desired. Toss with dressing when ready to serve.
Notes
- MAKE-AHEAD: If you want to make this ahead of time, leave the dressing off until just before serving.
- STORAGE: Store leftovers, covered, in the refrigerator for up to 2 days.
- DRESSING: ¼ cup white wine vinegar or lemon juice, 2 tablespoons olive oil, ¼ cup parmesan cheese, 1 small clove garlic grated, 1 teaspoon dijon mustard, 1 teaspoon Italian seasoning, salt and pepper to taste.
Nutrition
