Antipasto Salad
Vibrant Italian-inspired antipasto salad with a mix of cured meats, cheeses, olives, and crisp vegetables tossed in tangy Italian dressing, perfect as an appetizer, side, or light meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings (side) or 2–3 servings (main)
- Category: Salad/Appetizer
- Method: No-Cook/Tossing
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 4 cups romaine or mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup pepperoncini peppers, sliced
- 1/2 cup black olives, sliced
- 4 oz salami, sliced into strips
- 4 oz ham, sliced into strips
- 1/2 cup provolone cheese cubes
- 1/2 cup mozzarella cheese cubes
- 1/3 cup Italian dressing
- 2 tablespoons fresh basil or parsley, chopped, for garnish
Instructions
- Wash and chop the salad greens and vegetables into bite-sized pieces.
- Cut the meats and cheeses into small cubes or strips.
- In a large bowl, combine the greens, vegetables, olives, meats, and cheeses.
- Drizzle with Italian dressing and toss gently to coat all ingredients evenly.
- Garnish with fresh basil or parsley before serving.
- Serve immediately or chill briefly for a cooler, more melded flavor.
Notes
- Add artichoke hearts, roasted red peppers, or marinated mushrooms for extra flavor.
- Swap meats like prosciutto or capicola for variety.
- Sprinkle with Parmesan or drizzle with balsamic glaze for a tangy twist.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; keep dressing separate if possible.
- Serve cold; not suitable for reheating or freezing.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 35 mg
Find it online: https://thefamilycooking.com/antipasto-salad/
