Antipasto Salad
Course: Lunch, SaladsCuisine: ItalianDifficulty: Easy
Servings
10
servingsPrep time
10
minutesTotal time
10
minutesIngredients
3 cups chopped hearts of romaine or spring greens (I like mixing a bit of both)
1 cup cherry tomatoes, halved
1/2 cup pitted Castelvetrano olives
1/2 cup pitted Kalamata olives or black olives
1 cup mild Giardiniera
1 cup quartered marinated artichoke hearts
1/2 cup pepperoncini
6 ounces Provolone cheese, cubed
1 cup baby mozzarella balls or Ciliegine
8 ounces salami, cubed
1/2 cup mini pepperoni
Dijon Vinaigrette, about 1/4 cup or more to taste
Directions
- Mix
- In a large serving bowl or platter, combine the lettuce and/or spring greens, tomatoes, olives, giardiniera, artichoke hearts, pepperoncini, provolone cheese, mozzarella, salami, and mini pepperoni. Cover and refrigerate until you’re ready to serve (up to 1 day).
- Dress
- Just before serving, pour about half of the vinaigrette all over the salad and toss. Taste and add more vinaigrette if needed, then serve immediately.
