Antipasto Salad
User Reviews
5
Antipasto Salad
Description
This Antipasto Salad features a blend of cured meats such as salami, pepperoni, and prosciutto, providing a salty, savory base. Marinated artichoke hearts and olives add briny elements, while mozzarella balls contribute a mild creaminess. Cherry tomatoes and thinly sliced red onion bring freshness and slight pungency, balanced by the crisp romaine lettuce. The salad is dressed with Italian dressing, which can be homemade from oil, vinegar, mustard, honey, and Italian spices or bottled.
Fresh herbs like basil and parsley add aromatic notes that complement the rich ingredients. The salad can be served with grilled bread for a fuller meal or as part of a buffet. Drizzling dressing on individual servings rather than the entire salad helps maintain freshness for leftovers.
Italian dressing can be made ahead and refrigerated to blend flavors. The variety of Italian meats can be tailored to taste or availability, and marinated or fresh mozzarella options work well within the salad.
Ingredients
- ½ cup Italian dressing or bottled dressing, homemade
- 8 cups romaine lettuce washed and dried
- 8 ounces Italian cold cuts such as salami, pepperoni, and/or prosciutto, cut into bite-sized pieces
- 6 ounces artichoke hearts quartered & drained, marinated
- 4 ounces mozzarella balls or fresh mozzarella, bite sized
- 1 pint cherry tomato or grape tomatoes, halved
- ½ cup olive any variety, pitted
- ½ small red onion thinly sliced
- 1 tablespoon capers
- 2 tablespoons basil leaves more to taste, fresh, thinly sliced
- 1 tablespoon parsley chopped, fresh
Instructions
- If making homemade dressing, prepare the dressing and refrigerate to allow flavors to blend.
- Wash and dry the greens and tear into bite-sized pieces. Arrange on a large platter or in a bowl and drizzle with some of the dressing (a few tablespoons).
- Gently top the salad with remaining ingredients and drizzle with additional dressing to taste.
- Serve with fresh herbs and grilled bread if desired.
Notes
- Prepare homemade Italian dressing by combining oil, red wine vinegar, Dijon mustard, honey, Italian seasoning, oregano, garlic powder, salt, and pepper.
- Drizzle dressing onto individual servings to keep leftovers fresh instead of dressing the whole salad at once.
- Use a mix of Italian cured meats such as salami, pepperoni, and prosciutto, available pre-packaged for convenience.
- Fresh bocconcini or diced fresh mozzarella can be used; marinated mozzarella adds extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482 | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 55mg | 18% |
| Sodium | 4844mg | 202% |
| Potassium | 681mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 7348IU | 147% |
| Vitamin C | 41mg | 46% |
| Calcium | 168mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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