BEST Antipasto Salad
This is everything you want on an Italian antipasto platter is tossed into a salad with greens and a zesty homemade vinaigrette to make an antipasto salad!
Servings: 5 appetizer servings
Ingredients
The Salad
- 10 ounces green leaf or romaine lettuce torn into bite-sized pieces
- 1 cup salami of choice sliced
- 1 cup fresh mozzarella pearls
- 1 cup pitted Italian olives like Castelvetrano olives
- 1 medium cucumber cut into half moons
- 1 small sweet onion thinly sliced
- 12 ounces cherry or Campari tomatoes halved
- ½ pound Parmigiano-Reggiano cut into chunks
- ¾ cup marcona almonds
- ¾ cup marinated artichoke hearts drained
- ½ cup roasted red pepper strips
- Handful of fresh basil leaves
The Vinaigrette
- ½ cup extra virgin olive oil
- 2 tablespoons sherry wine vinegar
- 1 tablespoon grainy Dijon mustard
- 1 large garlic clove minced
- 1 teaspoon honey
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large salad bowl, add lettuce, salami, mozzarella, olives, cucumber, onion, tomatoes, parmesan, almonds, artichokes, red pepper strips, and basil.
- In a separate bowl, vigorously whisk together olive oil, vinegar, mustard, garlic, honey, oregano, and salt and pepper until well-combined.
- Pour vinaigrette over the salad and toss. Serve!
Video
Notes
- Genoa salami, soppressata, calabrese, peppered salami or any other salami you like works perfectly!
- You can also use larger fresh mozzarella balls and slice them in half.
- You can use regular parmesan, Grana Padano, or Pecorino Romano instead of Parmigiano-Reggiano cheese.
- You can use white wine vinegar instead of sherry wine vinegar if needed.
Nutrition
Serving: 1serving | Calories: 756kcal | Carbohydrates: 21g | Protein: 33g | Fat: 63g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 0.004g | Cholesterol: 66mg | Sodium: 2172mg | Potassium: 731mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5567IU | Vitamin C: 39mg | Calcium: 780mg | Iron: 3mg