Antipasto Salad Recipe

This tasty and zesty Antipasto Salad combines crisp romaine, sweet tomatoes, marinated artichoke hearts, soft mozzarella pearls, Kalamata olives, cherry peppers, pepperoncini, and salami all drizzled with a tasty homemade vinaigrette.

Course Salad

Cuisine Italian

Keyword antipasto salad dressing, antipasto salad recipe, how to make antipasto salad, what is an antipasto salad, what is antipasto salad

Prep Time 15

Servings servings

Calories 324kcal

Author Beth Pierce

Ingredients

Dressing

3 tablespoons red wine vinegar
2 cloves garlic minced
1 teaspoon sugar
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 teaspoon lemon juice
⅓ cup extra virgin olive oil

Antipasto Salad

8 cups chopped romaine lettuce
1 cup grape tomatoes halved
1 7.5 ounce jar grilled marinated artichoke hearts drained
8 ounces mozzarella pearls or mozzarella balls
⅔ cup pitted Kalamata olives
1 cup assorted sweet cherry peppers and peperoncini
8 ounces chopped genoa salami
Fresh basil for ribbons

Instructions

Add the red wine vinegar, garlic, sugar, oregano, basil, salt, pepper, lemon juice, and olive oil to a mason jar. Shake to combine.
Add the chopped romaine to a large serving bowl. Drizzle about half of the dressing over the romaine lettuce and toss to coat. Top with tomatoes, artichoke hearts, mozzarella pearls, Kalamata olives, cherry peppers, peperoncini, and salami.
Drizzle with the remaining dressing, Top with fresh basil ribbons, and serve.

Notes

The dressing can be mixed up to 24 hours in advance and stored in an airtight container in the refrigerator.
Top the salad with fresh basil ribbons or other fresh herbs for an over-the-top finish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition