Antipasto Salad Recipe
If you want a fresh, colorful and bold dish, this Antipasto Salad Recipe is perfect for you. It is quick, tasty and full of wonderful textures. You get soft cheese, crunchy veggies, salty meats and a bright dressing.
Ingredients
- 2 cups chopped Romaine lettuce
- 1 cup cherry tomatoes halved
- 1 cup cucumber slices
- ½ cup red onion thin sliced
- 1 cup mozzarella balls
- ½ cup black olives
- ½ cup green olives
- 1 cup salami slices
- 1 cup pepperoni slices
- ½ cup roasted red peppers
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Prep the Lettuce
- Wash and chop the lettuce. Make sure to dry it well to avoid extra water.
Cut the Veggies
- Slice tomatoes, cucumbers, onions and peppers. Keep the pieces small for easy eating.
Add the Cheese
- Place mozzarella balls into the bowl. Use small ones so they mix well.
Mix the Meats
- Add salami and pepperoni slices. Cut into halves for easier bites.
Add the Olives
- Mix in both black olives and green olives for rich flavor.
Make the Dressing
- Whisk olive oil, vinegar, herbs, salt and pepper in a small bowl until blended.
Combine Everything
- Pour the dressing on the salad. Toss gently so all ingredients mix well.
Serve Fresh
- Place on plates right away. The salad tastes best when enjoyed fresh and cold.
Notes
- Use fresh lettuce for crunch.
- Chill ingredients before mixing.
- Cut everything into bite-size pieces.
- Use quality olives for better flavor.
- Add more meat if you want a heavier salad.