Antipasto Salad
A colorful mix of fresh greens, cured meats, cheeses, artichoke hearts, olives, and pepperoncini tossed in a homemade Italian dressing—perfect as an appetizer, side dish, or main course.
Ingredients
- ¾ cup extra virgin olive oil dressing
- 1 lemon juiced (dressing)
- ½ tsp garlic powder dressing
- 1.5 tsp Italian seasoning dressing
- Salt & pepper to taste (dressing)
- Pinch of red chili flakes optional, dressing
- 1 large head Romaine lettuce ~8 cups chopped
- 4 oz Genoa salami chopped
- 4 oz sliced pepperoni
- 4 oz prosciutto
- 1 pint cherry tomatoes halved
- 1 cup artichoke hearts drained & quartered
- ½ cup black olives
- ½ cup green olives
- 2 Tbsp chopped pepperoncini
- 8 oz fresh mozzarella balls
- 4 oz provolone cheese cubed
- 2 Tbsp sweet drop red peppers optional
- Fresh basil leaves for garnish, optional
Instructions
- Make the Italian dressing: Whisk or shake together olive oil, red wine vinegar, lemon juice, garlic powder, Italian seasoning, salt, pepper, and chili flakes in a small bowl or mason jar.
- Prep the greens: Chop Romaine lettuce and layer it in a large salad bowl.
- Layer ingredients: Add salami, pepperoni, prosciutto, tomatoes, artichoke hearts, olives, pepperoncini, mozzarella, and provolone on top of the greens.
- Toss & serve: Drizzle dressing over salad, toss gently to coat, and serve immediately
Notes
If prepping in advance, keep the dressing separate and toss just before serving to maintain freshness.