Antipasto Salad Recipe
User Reviews
5
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
8 People
-
Calories
368 kcal
-
Course
Salad
-
Cuisine
Italian, Italian-American Fussion
Antipasto Salad Recipe
Description
The Antipasto Salad Recipe combines crisp chopped romaine lettuce with olives, cherry tomatoes, mini pepperoni, roasted red peppers, Genoa salami, mozzarella cheese balls, quartered artichoke hearts, and provolone cheese. The ingredients provide a blend of salty, tangy, and savory elements common in antipasto platters. The lemon olive oil dressing is made simply by whisking olive oil, lemon juice, and Italian seasoning, which brightens the salad and ties the flavors together.
The salad’s texture comes from crunchy lettuce and tender vegetables with chewy slices of meat and creamy cheeses. The mix of green and black olives with the pepperoni adds bursts of flavor with each bite. This is not a lush leafy salad but rather a composed antipasto-style dish suitable for sharing or serving as an appetizer alongside crusty bread.
It is straightforward to assemble and does not require cooking, making it convenient for gatherings or casual meals. The dressing can be whisked quickly and poured over just before serving to maintain freshness. Though the recipe provides exact amounts, it can be adjusted based on preference for any of the included ingredients.
Ingredients
- 3 cups romaine lettuce chopped
- ½ cup green olives halved
- ½ cup black olives medium
- ½ cup cherry tomato halved
- ½ cup mini pepperoni
- ¼ cup roasted red pepper chopped, jarred
- 8 ounces genoa salami cut into bite sized pieces
- ½ cup mozzarella cheese balls
- 1 (13-ounce) can artichoke hearts quartered
- 8 ounces provolone cheese cut into bite size pieces
Lemon Olive Oil Dressing:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
Instructions
- In a large bowl add 3 cups chopped romaine, ½ cup green olives, ½ cup medium black olives, ½ cup cherry tomatoes, ½ cup mini pepperoni, ¼ cup jarred roasted red peppers, 8 ounces Genoa Salami, ½ cup mozzarella cheese balls, 1 (13-ounce) can quartered artichoke hearts, and 8 ounces provolone cheese.
- To make dressing, in a small bowl whisk ¼ cup olive oil, 2 tablespoons lemon juice, and 1 teaspoon Italian seasoning. Pour over the salad and toss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8People
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 1459mg | 61% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1924IU | 38% |
| Vitamin C | 6mg | 7% |
| Calcium | 263mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
