Description
This homemade antipasto salad is a vibrant and flavorful Italian-inspired dish perfect for a quick, refreshing meal or appetizer. Featuring a delightful mix of crunchy romaine lettuce, savory salami, creamy mozzarella, sharp provolone, and a colorful medley of roasted red peppers, olives, artichokes, cherry tomatoes, and fresh basil, it’s all brought together with a zesty Italian dressing. Ready in just 20 minutes, this salad is easy to prepare and ideal for serving cold or at room temperature.
Ingredients
Scale
Salad Ingredients
- 6 cups romaine lettuce, chopped
- 4 oz hard salami, cut into ½” cubes
- 4 oz small mozzarella cheese balls
- 4 oz sharp provolone cheese, cut into ½” cubes
- ½ cup canned roasted red peppers, drained and chopped
- ½ cup canned sliced black olives, drained
- 1 cup marinated artichoke hearts, drained
- ½ cup cherry tomatoes, halved
- ¼ cup fresh basil leaves, chopped
Dressing and Seasoning
- ¼ cup Italian dressing
- Salt & 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, black olives, and mozzarella cheese balls as needed for freshness and consistency.
- Combine Ingredients: In a large mixing bowl, add the chopped romaine lettuce, cubed salami, mozzarella balls, cubed provolone, roasted red peppers, sliced black olives, marinated artichoke hearts, halved cherry tomatoes, and chopped basil.
- Add Dressing and Season: Drizzle the Italian dressing over the salad. Add salt and black pepper to taste. Gently toss all the ingredients together until everything is evenly coated and combined.
- Serve: Serve the antipasto salad cold or at room temperature for best flavor. Transfer to a serving bowl or individual plates and enjoy immediately.
Notes
- For added crunch, consider sprinkling some toasted pine nuts or sliced almonds on top before serving.
- You can substitute the Italian dressing with a homemade vinaigrette for a fresher taste.
- Make sure to drain canned ingredients well to prevent the salad from becoming soggy.
- This salad is best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
- Feel free to customize the salad by adding pepperoncini or sun-dried tomatoes for extra flavor.
