Antipasto Salad Recipe
Make this Antipasto Salad Recipe with delicious Italian meats, soft cheeses, tomatoes, olives, salad greens, and homemade dressing.
Serving6 Servings
Ingredients
For the dressing:
- 1 clove garlic, minced
- ¼ cup extra virgin olive oil, quality one
- 2 Tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- Black pepper, to taste
For the salad:
- 2 heads of romaine lettuce
- 3 cups baby arugula
- 4 oz. thinly prosciutto
- 4 oz. thinly sliced salami, like Genoa
- 2 cups cherry tomatoes
- ¼ cup pitted black olives
- ¼ cup pitted green olives
- 6 oz. artichoke hearts, drained
- 10 oz. roasted red peppers, drained
- ⅓ cup feta cheese, crumbled
- Chopped parsley, for garnish
- Chopped chives, for garnish
- Salt and pepper, to taste
Instructions
Prepare the dressing:
- Start by mincing your garlic: Peel and mince your garlic. Add the minced garlic, extra-virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper into a bowl. Give these ingredients a good mix until combined. Set the dressing aside.
Prepare the salad:
- Wash your greens: always ensure your lettuce and arugula are washed and dried before use.
Prepare the ingredients:
- Chop and slice: Thinly slice the prosciutto along its length or tear it into thin pieces.
- Chop your salami into smaller pieces to make it easily spread throughout the salad.
- Halve the cherry tomatoes using a sharp knife.
- Cut the black and green olives in half (or leave them whole if preferred).
- Drain the artichoke hearts and chop them into smaller pieces. Drain the red peppers and slice them into smaller pieces.
Assemble the salad:
- Use a large bowl: add Romaine lettuce and arugula to a large bowl. Use kitchen tongs to toss these evenly until they are well dispersed.
- Pour half of the dressing over the lettuce and arugula. Toss the lettuce and arugula with kitchen tongs until well coated.
- Layer the salad with prosciutto, salami, cherry tomatoes, black and green olives, chopped artichoke hearts, chopped roasted red peppers, and feta cheese. Drizzle the remaining dressing over the salad.
Add the garnishes:
- Chop parsley and chives and add on top of the salad.
Serve:
- Gently toss the salad before serving to combine all ingredients, and enjoy! If desired, adjust the seasoning by adding salt and pepper to taste.
Notes
- For the best flavor, use Prosciutto di Parma, known for its rich and delicate taste.
- Consider using stuffed olives (with almonds, red pepper, or cheese) for added flavor and texture.
- You can also add other ingredients, such as mini mozzarella balls, Provolone cheese, and pepperoncini, to your antipasto salad.
Nutrition
Calories: 308 kcal · Carbohydrates: 8 g · Protein: 9 g · Fat: 27 g · Saturated Fat: 7 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 15 g · Trans Fat: 0.02 g · Cholesterol: 35 mg · Sodium: 1788 mg · Potassium: 365 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 1626 IU · Vitamin C: 35 mg · Calcium: 97 mg · Iron: 1 mg