Delicious Antipasto Salad
Elevate your appetizer game with this vibrant and satisfying Delicious Antipasto Salad, a Mediterranean-inspired masterpiece brimming with bold flavors and hearty ingredients. Crisp romaine lettuce forms the base, paired with juicy cherry tomatoes, crunchy cucumbers, and tangy red onions. A medley of marinated artichoke hearts, Kalamata olives, and zesty pepperoncini peppers adds a burst of tangy goodness, while creamy mozzarella balls and salty slices of salami and prosciutto provide rich, savory bites. A simple, homemade dressing of olive oil, red wine vinegar, Dijon mustard, and oregano ties it all together, finishing with delicate shavings of Parmesan cheese for extra indulgence. Perfect as a standalone lunch or shared as a starter for an Italian-inspired feast, this quick 20-minute antipasto salad is a showstopper for any occasion.
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 0.5 cup Kalamata olives
- 0.5 cup Pepperoncini peppers
- 1 cup Mozzarella balls (bocconcini)
- 4 ounces Salami
- 4 ounces Prosciutto
- 1 cup Artichoke hearts (marinated, drained)
- 0.25 cup Parmesan cheese (shaved)
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Dried oregano
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the romaine lettuce, then chop it into bite-sized pieces and place in a large salad bowl.
Halve the cherry tomatoes, slice the cucumber into thin rounds, and thinly slice the red onion. Add these to the bowl with the lettuce.
Slice the Kalamata olives in half and chop the pepperoncini peppers into smaller pieces, if desired. Add them to the bowl.
Slice the salami into bite-sized strips and tear the prosciutto into smaller pieces. Add the meats to the salad bowl along with the mozzarella balls and drained artichoke hearts.
In a small mixing bowl, combine olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper. Whisk until well emulsified to make the dressing.
Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
Sprinkle shaved Parmesan cheese on top as a garnish and serve immediately.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 10063 mg | 438% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 29.7 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1586 mg | 122% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3417 mg | 73% | |
*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.
