Antipasto Salad

Overhead view of salad on a dark blue plate with cheese and dressing off to the side.

Course: Main Dish, Salad

Cuisine: Italian

Keyword: antipasto salad

Prep Time: 20

Total Time: 20

Servings: servings (as a main)

Calories: 259kcal

Author: Malinda Linnebur

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!

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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