Antipasto Salad
Try making a vibrant antipasto salad with cured meats, cheeses, and marinated vegetables for a tasty meal everyone will enjoy.
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Equipment
Ingredients
- 2 Romaine lettuce heads
- 2 Mini cucumbers, sliced
- 2 Roasted red peppers, sliced
- 1/2 cup Green olives
- 1/2 cup Black olives
- 1 pint Cherry or grape tomatoes
- 1/4 cup Red onion, thinly sliced
- 12 Pepperoncini peppers
- 12 Artichoke hearts (marinated), chopped
- 1/2 pound Salami, sliced
- 1/2 pound Pepperoni, sliced
- 1 cup Provolone cheese, diced
- 1/4 cup Parmesan cheese, freshly grated
Dressing
- 1/2 cup Extra virgin olive oil
- 1/4 cup Red wine vinegar
- 2 tsp Italian seasoning
- 1/4 tsp Crushed red pepper
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
- Chop the lettuce and evenly distribute to four salad serving plates.
- Top each salad with sliced cucumbers, sliced roasted red peppers, green olives, black olives, cherry tomatoes, red onion, pepperoncini, artichokes, sliced salami, sliced pepperoni, provolone, and parmesan.
- In a dressing jar, shake to combine the olive oil, vinegar, italian seasoning, crushed red pepper, sea salt, and black pepper.
- Serve immediately. Add dressing as needed- a little goes a long way.
Nutrition
Serving: 1SaladCalories: 275kcal
Tried this recipe?Let us know how it was!