Antipasto Salad
User Reviews
5
Antipasto Salad
Description
This Antipasto Salad is a robust combination of fresh greens and assorted Italian-inspired ingredients including black and green olives, pepperoncini, mild giardiniera, and marinated artichoke hearts. It is enriched with diced salami, mini pepperoni, and two kinds of cheese—cubed provolone and baby mozzarella balls—giving a varied texture and savory flavor profile. The salad is dressed with a tangy Dijon vinaigrette that complements the salty and briny notes.
The salad can be made by mixing all the ingredients and chilling for up to a day before serving. Alternatively, it can be served as a composed salad by arranging ingredients in groups on a bed of greens and pouring the dressing over without tossing, offering an attractive presentation. This flexibility allows the salad to suit casual or more formal settings.
Leftover salad components can be repurposed into antipasto skewers or sandwiches, extending their use beyond a single meal. The salad’s rich ingredients make it suitable as a hearty side, lunch, or appetizer. Refrigeration maintains freshness, and the vinaigrette helps meld the flavors when tossed just before serving.
Ingredients
- 3 cups romaine lettuce I like mixing a bit of both, or spring greens, chopped
- 1 cup cherry tomatoes halved
- 1/2 cup green olives Castelvetrano variety, pitted
- 1/2 cup kalamata olives or black olives, pitted
- 1 cup giardiniera mild
- 1 cup artichoke hearts quartered, marinated
- 1/2 cup Pepperoncini
- 6 ounces provolone cheese cubed
- 1 cup mozzarella baby balls or Ciliegine
- 8 ounces salami cubed
- 1/2 cup mini pepperoni
- Dijon vinaigrette about 1/4 cup or more to taste
Instructions
- Mix. In a large serving bowl or platter, combine the lettuce and/or spring greens, tomatoes, olives, giardiniera, artichoke hearts, pepperoncini, provolone cheese, mozzarella, salami, and mini pepperoni. Cover and refrigerate until you’re ready to serve (up to 1 day).
- Dress. Just before serving, pour about half of the vinaigrette all over the salad and toss. Taste and add more vinaigrette if needed, then serve immediately.
Notes
- Serve the salad composed on a bed of greens for a more formal presentation rather than tossed.
- Use leftover salad ingredients to make antipasto skewers or sandwiches for easy repurposing.
- Prepare and refrigerate the salad up to one day ahead to let flavors meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10as an appetizer
Amount Per Serving
Calories 3298 kcal
% Daily Value*
| Calories | 329.8kcal | 16% |
| Carbohydrates | 20.3g | 7% |
| Protein | 15.6g | 31% |
| Fat | 27.6g | 42% |
| Saturated Fat | 8.6g | 43% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 8.3g | 42% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 1650.1mg | 69% |
| Potassium | 222mg | 5% |
| Fiber | 1.5g | 6% |
| Sugar | 1.1g | 2% |
| Vitamin A | 1800.5IU | 36% |
| Vitamin C | 15.5mg | 17% |
| Calcium | 207.4mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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