Antipasto Salad
This crowd-pleasing appetizer is the perfect combination of savory Italian charcuterie, fresh tomatoes, crisp and spicy pickles, briny olives, tangy artichoke hearts, and creamy cheeses.
Servings: 10 as an appetizer
Ingredients
- 3 cups chopped hearts of romaine or spring greens (I like mixing a bit of both)
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Castelvetrano olives
- 1/2 cup pitted Kalamata olives or black olives
- 1 cup mild Giardiniera
- 1 cup quartered marinated artichoke hearts
- 1/2 cup pepperoncini
- 6 ounces Provolone cheese, cubed
- 1 cup baby mozzarella 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.
Video
Notes
- If you’d like to make this salad a bit more showy, you can serve it as a composed salad–think Niçoise Salad-style. Use the lettuce as a bed and build everything else in groups, then pour the dressing over top and don’t toss.
- Have leftovers? Use to make Antipasto Skewers or an Antipasto Chicken Sandwich (you can tweak the recipes according to what you have).
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 329.8kcal | Carbohydrates: 20.3g | Protein: 15.6g | Fat: 27.6g | Saturated Fat: 8.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.3g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 1650.1mg | Potassium: 222mg | Fiber: 1.5g | Sugar: 1.1g | Vitamin A: 1800.5IU | Vitamin C: 15.5mg | Calcium: 207.4mg | Iron: 1mg
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