Description
This homemade antipasto salad is a vibrant and flavorful Italian-inspired dish, filled with crisp romaine lettuce, savory salami, creamy mozzarella, sharp provolone, and a colorful assortment of vegetables. Tossed in a zesty Italian dressing and finished with fresh basil, this quick and easy recipe is perfect for lunch, picnics, or as a refreshing side at gatherings.
Ingredients
Units
Scale
- 6 cups romaine lettuce, chopped
- 4 oz hard salami, cut into 1/2” cubes
- 4 oz small mozzarella cheese balls
- 4 oz sharp provolone cheese, cut into 1/2” cubes
- 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
- 1/4 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 a vegetarian version, omit the salami or replace with extra cheese or beans.
- Use the freshest lettuce for the crispest texture.
- This salad can be made up to 2 hours ahead; add dressing right before serving for best texture.
- Pair with crusty bread for a light meal.
- Feel free to add other antipasto favorites, such as pepperoncini or sun-dried tomatoes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
