Description
This Homemade Antipasto Salad is a vibrant and hearty Italian-inspired dish featuring a fresh mix of romaine lettuce, cured meats, cheeses, and marinated vegetables, all tossed in flavorful Italian dressing. Perfect as a light lunch or appetizer, it combines savory, tangy, and fresh elements for a delicious and satisfying salad.
Ingredients
Scale
Greens and Vegetables
- 6 cups romaine lettuce, chopped
- 1/2 cup canned roasted red peppers, drained and chopped
- 1/2 cup canned sliced black olives, drained
- 1 cup marinated artichoke hearts, drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
Meats and Cheeses
- 4 oz hard salami, cut into ½” cubes
- 4 oz small mozzarella cheese balls
- 4 oz sharp provolone cheese, cut into ½” cubes
Dressing and Seasoning
- 1/4 cup Italian dressing
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Vegetables and Ingredients: Chop the romaine lettuce, cube the salami and provolone cheese, halve the cherry tomatoes, and chop the roasted red peppers and fresh basil. Drain the marinated artichoke hearts, sliced black olives, and mozzarella cheese balls to ensure freshness and proper consistency for the salad.
- Combine Ingredients: In a large mixing bowl, combine the chopped romaine lettuce, cubed hard salami, mozzarella cheese balls, cubed sharp provolone, chopped roasted red peppers, sliced black olives, drained marinated artichoke hearts, halved cherry tomatoes, and chopped fresh basil leaves.
- Add Dressing and Season: Drizzle the Italian dressing evenly over the combined ingredients. Season with salt and black pepper to taste. Gently toss the salad until all components are evenly coated with the dressing and well mixed.
- Serve: Serve the antipasto salad chilled or at room temperature to maximize the flavors. Transfer to a serving bowl or individual plates and enjoy immediately for the best taste and texture.
Notes
- Use good quality Italian dressing for the best flavor, or make your own with olive oil, vinegar, and Italian herbs.
- You can substitute or add other antipasto ingredients like pepperoncini, capers, or artichokes according to preference.
- For a vegetarian version, omit the salami and add more vegetables like cucumbers or bell peppers.
- This salad is best eaten fresh but can be stored in the refrigerator covered for up to 1 day.
- Drain all marinated ingredients well to prevent the salad from becoming soggy.
