5 from 36 votes
Antipasto Salad
Antipasto Salad combines crisp romaine lettuce, sweet grape tomatoes, black olives, mini pepperoni, shredded mozzarella, and marinated red onions dressed in a tangy red wine vinaigrette with oregano and Dijon mustard. The salad offers a balance of fresh crunch and savory, salty elements from the pepperoni and olives. Pepperoncini peppers add a mild zip for garnish. The onions are marinated in the dressing to soften their sharpness, creating layers of flavor in each bite.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
8
servings (1 cup each)
Calories:
380 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
For the dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano dried
- salt freshly ground
- black pepper freshly ground
For the salad:
- 1/2 medium red onion thinly sliced (1 cup or 4 ounces, see note 1)
- 1 heart romaine lettuce shredded (4 cups packed or 8 ounces)
- 1 1/2 cups grape tomatoes halved (10 ounces, see note 2)
- 1 (15 ounce) can black olives see note 3, pitted
- 1 (5 ounce) package mini pepperoni (see note 4)
- 2 cups mozzarella cheese 8 ounces, shredded
- Pepperoncini peppers to taste, for garnish (see note 5, whole
Instructions
- To make the dressing: In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- To the bowl with the dressing, add the sliced red onion and marinate at least 5 minutes or up to 30 minutes.
- To make the salad, in a large bowl add lettuce, tomatoes, olives, pepperoni, and mozzarella. Using tongs or a slotted spoon, remove onions from the dressing and add to the salad. Drizzle with additional vinaigrette to taste and toss to combine. Garnish with pepperoncini.
Cup of Yum
Notes
- Use sweet onions in place of red onions if you prefer a milder flavor; marinating tames onion sharpness.
- Substitute grape tomatoes with diced tomatoes if desired; seeding them can reduce moisture.
- Kalamata or green olives work as alternatives to black olives; slicing is optional based on preference.
- If mini pepperoni isn't available, quarter regular-sized pepperoni slices as a substitute.
- Serve whole pepperoncini peppers to allow guests to add or skip according to taste.
- Prepare the vinaigrette up to 3 days ahead and keep refrigerated; prep vegetables a day in advance and store lettuce wrapped in a damp towel.
- Leftover dressed salad should be avoided as it does not keep well; dress only what you plan to eat immediately.
Nutrition Information
Serving
1 cup
Calories
380kcal
(19%)
Carbohydrates
5g
(2%)
Protein
11g
(22%)
Fat
36g
(55%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
21g
(105%)
Trans Fat
0.3g
(15%)
Cholesterol
39mg
(13%)
Sodium
1294mg
(54%)
Potassium
176mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
647IU
(13%)
Vitamin C
4mg
(4%)
Calcium
182mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings (1 cup each)
Amount Per Serving
Calories 380
% Daily Value*
| Serving | 1 cup | |
| Calories | 380kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 11g | 22% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 1294mg | 54% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 182mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.