Antipasto Salad
User Reviews
5
Antipasto Salad
Description
This Antipasto Salad recipe layers fresh romaine lettuce with assorted antipasto components arranged in rows or grouped sections. The inclusion of cured meats such as soppressata and prosciutto adds saltiness, while Kalamata olives and pepperoncini contribute a briny, mildly spicy note. Mozzarella pearls provide a creamy contrast, balanced by the tender marinated artichokes and sweet roasted red peppers.
The dressing combines olive oil and red wine vinegar with reserved marinated liquids, garlic, Dijon mustard, oregano, salt, and black pepper, emulsified to a smooth consistency, which ties the salad components together. The textures range from crisp lettuce to chewy meats and soft cheese, delivering a complex bite.
Served as a starter or light meal, this salad brings a range of Italian flavors in a fresh format. Leftovers keep well refrigerated for several days, allowing the flavors to meld further.
Ingredients
FOR THE SALAD
- 8 cups romaine lettuce chopped
- 1 cup cherry tomato halved
- 1 cup mozzarella cheese pearls
- ½ cup Soppressata or Genoa salami, chopped
- ½ cup prosciutto sliced
- ½ cup kalamata olives halved
- ½ cup artichoke hearts reserve 1 tablespoon of the liquid, marinated
- ½ cup red bell pepper cut into thin strips, roasted
- ¼ cup Pepperoncini reserve 1 tablespoon of the liquid, sliced
- Optional parsley chopped, fresh, or basil
FOR THE DRESSING
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon artichoke marinade liquid from marinated artichokes
- 1 tablespoon pepperoncini liquid
- 1 clove garlic roughly chopped
- 2 teaspoons Dijon mustard
- ½ teaspoon oregano dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
To Make the Antipasto Dressing
- Add all of the dressing ingredients into the bowl of a bullet blender or immersion blender.
- Blend until the ingredients are well combined and the dressing is emulsified. Set aside while you make the salad.
To Make the Antipasto Salad
- Wash, dry and chop the romaine lettuce into thin shreds. Place the lettuce in a large bowl, then place the tomatoes, olives, prosciutto, soppressata, olives, pepperoncini, mozzarella and artichoke hearts in rows over the lettuce. Alternatively, you can arrange them in groups instead.
- Top with a sprinkling of the (optional) fresh parsley or basil and a drizzle of the dressing. Store leftovers in the fridge for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 4g | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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