Dairy-Free Classic Antipasto Salad
Elevate your appetizer game with this flavorful Dairy-Free Classic Antipasto Salad, a vibrant medley of Mediterranean-inspired ingredients perfect for dairy-free diets. Packed with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and bell peppers, this salad highlights the bold flavors of kalamata olives, roasted red peppers, and tender artichoke hearts. Strips of salami and torn prosciutto add a rich, savory touch, while a zesty homemade dressing of extra virgin olive oil, red wine vinegar, garlic, and herbs ties it all together. Quick and easy to prepare in just 20 minutes, this irresistible salad is ideal for serving as a light meal, a side dish, or a party starter. Enjoy the robust, dairy-free goodness with crusty bread for a complete Mediterranean feast!
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Recipe Information
Ingredients
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium red bell pepper, sliced
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup roasted red peppers, sliced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 4 ounces salami, sliced into strips
- 4 slices prosciutto, torn into pieces
- 0.25 cup red onion, thinly sliced
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- 1 clove garlic, minced
- 0.25 teaspoon black pepper, freshly ground
- 1 pinch sea salt
Instructions
Start by preparing the vegetables: chop 2 cups of romaine lettuce, halve cherry tomatoes to equal 1 cup, dice 1 medium cucumber, and slice 1 medium red bell pepper.
Drain and quarter the artichoke hearts and slice the kalamata olives if not already done. Add these to a large mixing bowl along with the prepared vegetables.
Add 1/2 cup of sliced roasted red peppers and 1/4 cup of thinly sliced red onion to the bowl.
Slice 4 ounces of salami into strips and tear 4 slices of prosciutto into pieces. Add these to the mixing bowl with the vegetables and olives.
In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 minced garlic clove, 1/4 teaspoon of freshly ground black pepper, and a pinch of sea salt to make the dressing.
Pour the dressing over the salad ingredients and gently toss to ensure everything is well-coated and evenly distributed.
Let the salad sit for about 5-10 minutes to allow the flavors to meld together before serving.
Serve the antipasto salad on its own or with crusty bread (ensure it's dairy-free) for a satisfying and delicious dairy-free meal.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 5210 mg | 227% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 28.3 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3852 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
