Antipasto Salad

Name: Antipasto Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 serving
Ingredients: 8 oz. salad greens of choice; 1 oz. jar artichoke hearts; 1 pint grape tomatoes; 8 oz. mozzarella; 8 oz. salami; 1 oz. jar kalamata olives; 1 oz. jar banana peppers; 1/2 red onion; 8 oz. Provolone; 1/2 cup extra virgin olive oil; 3 Tbsp red wine vinegar; 1 Tbsp lemon juice; 2 tsp Dijon mustard; 1/4 tsp garlic powder; 1 Tbsp Italian seasoning; 1/2 tsp sugar; 1/2 tsp salt; 1/4 tsp freshly cracked black pepper; 2 Tbsp grated parmesan

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
8
Calories
535 kcal
Course
Side Dish, Main Course, Salad, Lunch, Dinner
Cuisine
Italian

Antipasto Salad

Nancy Wheeler

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This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.

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Ingredients

Servings

Salad

8 oz. salad greens of choice $0.99
1 oz. jar artichoke hearts $2.45
1 pint grape tomatoes $1.79
8 oz. mozzarella $0.99
8 oz. salami $3.00
1 oz. jar kalamata olives $1.99
1 oz. jar banana peppers $1.69
1/2 red onion $0.40
8 oz. Provolone $1.79

Italian Dressing

1/2 cup extra virgin olive oil $0.84
3 Tbsp red wine vinegar $0.30
1 Tbsp lemon juice $0.04
2 tsp Dijon mustard $0.12
1/4 tsp garlic powder $0.02
1 Tbsp Italian seasoning $0.30
1/2 tsp sugar $0.01
1/2 tsp salt $0.02
1/4 tsp freshly cracked black pepper $0.02
2 Tbsp grated parmesan $0.22

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Instructions

Combine the ingredients for the dressing in a bowl or jar (olive oil, red wine vinegar, lemon juice, Dijon, garlic powder, Italian seasoning, salt, pepper, sugar, grated Parmesan). Close the jar tightly and shake or whisk in a bowl until the ingredients are incorporated.
Cut or slice any meat or cheeses into bite-sized pieces. Drain the olives and any brined vegetables. Thinly slice the red onion and slice the grape tomatoes in half.
Lay your greens in the bottom of a bowl, then top with your antipasto items. Give the dressing one last whisk or shake, then drizzle over the salad (start with half the dressing and add more as needed). Toss the salad until everything is coated in dressing, then enjoy.