antipasto salad recipe

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Antipasto Salad Recipe

romaine (chopped)

green olives (halved)

black olives

cherry tomatoes (halved)

mini pepperoni

red peppers (chopped)

Genoa Salami

mozzarella cheese balls

artichoke hearts (quartered)

provolone cheese

olive oil

lemon juice

Italian seasoning

In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.

To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning.  Pour over the solid and toss.

Antipasto Salad is filled with salami, pepperoni, olives, provolone, tomatoes, red onion, and pepperoncinis. This Italian salad is filling and delicious!

Antipasto Salad

romaine lettuce

grape or cherry tomatoes, halved

provolone cheese, diced

artichokes,

olives ((about 3 ounces))

salami, diced

pepperoni,

pepperoncinis

red onion

Parmesan cheese ((more

In a large shallow salad bowl, add the romaine and layer all the other ingredients. Toss together with your favorite Italian dressing and enjoy.

This Low Carb Antipasto Salad Recipe is great for lunch, dinner, snacks or meal prep. A Keto friendly salad that can be in the fridge waiting for you when hunger strikes. Filled with salami, cheese, tomatoes, olives and artichokes for a flavorful and filling meal.

Salad:

Lb Grape Tomatoes - halved

Cup Green Olives - sliced

Cup Sliced Pepperoncinis

Cup Chopped Marinated Artichokes

Salami

Cup Preferred Cheese (I use 1/2 cup each of crumbled feta

Dressing:

Cup Olive Oil

Tablespoon Red Wine Vinegar

Tablespoon Dried Italian Season

Garlic Clove - grated

Parsley

Salt/Pepper

Prepare and combine all salad ingredients in large...

Prepare and combine all salad ingredients in large bowl.

Mix dressing ingredients then pour over salad. Toss...

Mix dressing ingredients then pour over salad. Toss until evenly coated with dressing.

Salt and pepper to taste.

Serve Antipasto Salad as a main course or as a side dish. It’s full of veggies, pasta, meat, and cheese that bring a taste of the Med to your table.

red wine vinegar

balsamic vinegar

shallots (finely minced)

garlic

dijon mustard

Italian Seasoning

salt

black pepper

Rotini pasta

bag romaine lettuce

grape tomatoes, cut in half

red onion (thinly sliced)

red bell pepper (julienned)

basil leaves (julienned)

beans

Mozzarella (shredded

Genoa salami (diced into 1/4 inch cubes)

olives

Pepperoncini Peppers (Sliced, and Drained)

salt (to taste)

pepper (to taste)

Whisk together vinaigrette ingredients in a small bowl until well combined.

Cook the Rotini in well salted water, according to package instructions. Drain well.

While the pasta is still warm, toss it with 1/2 cup vinaigrette in a salad bowl large enough to accommodate the finished salad.

When the pasta has cooled to room temperature, add the rest of the salad ingredients. Drizzle vinaigrette over salad, to taste, and toss well. Adjust seasoning and serve immediately.

Veggie-loaded Antipasto Salad with white beans (or Tuna), artichoke hearts, olives, capers, fresh veggies, red onion, lots of herbs, tossed in a simple Italian dressing. Vegan and Low Carb adaptable!

 Antipasto Salad

green beans

artichoke hearts

can black olives, 1-1 1/2 cups (or 1 cup kalamata olives)

celery, chopped (optional)

roasted peppers

cherry tomatoes, halved

bell pepper, diced

red onion, thinly sliced

capers

flat-leaf parsley, chopped

1/4-1/2 cup basil, chopped

baby mozzarella balls

tablespoons red wine vinegar, more to taste

garlic clove

shallot, finely minced

Italian seasoning (or dried oregano)

salt,

tsp pepper

chili flakes

Blanch the green beans: Bring a medium pot of salted water to a boil, add green beans and simmer until vibrant and just tender, 3-4 minutes. Drain, rinse in cold water.

In a large bowl, add the drained beans (or drained tuna), drained artichoke hearts, drained olives, chopped celery, roasted peppers, cherry tomatoes, bell pepper, red onions, capers and fresh herbs. Add baby mozzarella balls if using.

Whisk dressing ingredients together in a small bowl.

Gently fold in the dressing into the salad, until combined. Taste, and add more salt or vinegar as needed-flavor will vary here based on what specific canned goods you are using.

Just made this to have for dinner in a few hours and I can't stop eating it. Hoping there will be some left for my husband...

I can't stop making this yummy salad. It's perfect for the summer here in Asheville. Last night, I didn't have mozzarella, so I added feta, and it was wonderful too.

I have sent the recipe to several friends; spreading the good word!

Delicious! I served this salad with a hunk of crusty french bread and burrata on top (rather than the baby mozzarella balls) and it was a hit. I actually made a little too much and may have eaten the leftovers for breakfast the next day... ;) 
A wonderful way to combine fresh vegetables &amp; herbs from the garden and jarred veggies from the pantry. A wonderful late summer dish! I can't wait to make it for our next family gathering.

I made it once and OMG this is soooo good.  I don't really like salads....but this one it's just incredible, all the different taste that burst in your mouth.  Finally I found my favourite salad.

This Italian antipasto salad recipe is a delicious no-cook summer meal or side dish! It&#39;s tossed in a zesty vinaigrette and filled with artichoke hearts, olives, roasted red peppers, tomatoes, and more.

arugula

radicchio

chickpeas

mini mozzarella balls (halved)

artichoke hearts (halved

pepperoncini (stemmed and sliced (4 to 5))

red peppers

parsley

Sea salt and black pepper

Red pepper flakes (optional)

honey

Dijon mustard

garlic (grated)

oregano

sea salt

Make the dressing: In a medium bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, oregano, salt, and several grinds of pepper. Alternatively, combine all the ingredients in a lidded jar and shake to combine.

Assemble the salad. Arrange most of the arugula on a serving platter or in a large salad bowl. Arrange the radicchio, cherry tomatoes, chickpeas, mozzarella, artichokes, provolone, pepperoncini, olives, roasted red peppers, and onion in segments on top, tucking the remaining arugula in among the other ingredients. Drizzle with some of the dressing and sprinkle with parsley, pinches of salt and pepper, and red pepper flakes, if using.

Season to taste and serve with the remaining dressing on the side.

Like all the recipes on this website, this one is spectacular.

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Top 6 antipasto salad recipe recipes from across the web

The most viewed antipasto salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Antipasto Salad Recipe

Antipasto Salad

Antipasto Salad Recipe

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The most viewed antipasto salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine