Simple Antipasto Salad the Way My Mom Made It
Take a delicious trip down memory lane with this "Simple Antipasto Salad the Way My Mom Made It." Bursting with vibrant Mediterranean flavors, this no-cook recipe is ready in just 20 minutes and combines crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and briny Kalamata olives with hearty bites of diced provolone cheese, savory salami, and marinated artichoke hearts. Tossed in a zesty homemade dressing of extra-virgin olive oil, red wine vinegar, and aromatic oregano, this salad is perfectly balanced with fresh basil for a hint of freshness. Ideal as a light, flavorful appetizer or a satisfying main dish, this classic antipasto salad is a crowd-pleaser for any occasion. Whether you're hosting a dinner party or seeking a quick weekday meal, this easy and flavorful recipe will become a cherished favorite!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 0.75 cups Kalamata olives
- 0.5 cups Provolone cheese
- 0.5 cups Salami
- 1 cup Marinated artichoke hearts
- 0.5 cups Roasted red peppers
- 0.25 cups Red onion
- 0.25 cups Fresh basil leaves
- 0.25 cups Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Place it in a large salad bowl.
Rinse the cherry tomatoes and halve them. Add them to the bowl.
Peel and slice the cucumber into thin rounds or half-moons. Add to the salad bowl.
Slice the Kalamata olives in half (optional) and toss them into the mix.
Dice the provolone cheese and salami into small bite-sized cubes. Scatter these over the salad.
Drain the marinated artichoke hearts and cut them into quarters if they’re large. Add them to the bowl.
Slice the roasted red peppers into thin strips and add them to the mix.
Thinly slice the red onion and roughly chop the fresh basil leaves. Add both to the salad bowl.
In a small bowl or jar, prepare the dressing by whisking together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
Pour the dressing over the salad and toss gently but thoroughly to combine all ingredients.
Serve immediately or let the salad sit for 10-15 minutes to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 6191 mg | 269% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 21.4 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1082 mg | 83% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3159 mg | 67% | |
*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.
