Antipasto Salad

A classic Italian favorite, this simple Antipasto salad is a platter full of favorite meats, cheeses and veggies served with an easy homemade Italian dressing!

Course Salad, Side Dish

Cuisine American, Italian

Prep Time 15

Total Time 15

Servings servings

Calories 526kcal

Author Sherri Hagymas

Ingredients

For the Vinaigrette

¼ cup balsamic vinegar
2 tablespoons dijon mustard
2 garlic cloves minced
1 teaspoon dried Italian seasoning
1 teaspoon honey
1 teaspoon salt
½ teaspoon pepper
½ cup olive oil

For the Salad

2 hearts of romaine washed and chopped
½ cup salami diced
½ cup pepperoni diced
½ cup mozzarella pearls
½ cup provolone diced into cubes
¼ cup red onion thinly sliced
¼ cup kalamata olives sliced
¼ cup marinated artichoke hearts
¼ cup pepperoncini peppers sliced
Grated parmesan
Fresh basil

Instructions

Make the Dressing

In a small mixing bowl, add the balsamic vinegar, dijon mustard, garlic, Italian seasoning, honey salt and pepper and whisk to combine well.
¼ cup balsamic vinegar, 2 tablespoons dijon mustard, 2 garlic cloves, 1 teaspoon dried Italian seasoning, 1 teaspoon honey, 1 teaspoon salt, ½ teaspoon pepper
Then gradually add in the olive oil whisking constantly until the dressing starts to emulsified.
½ cup olive oil

Assemble the Salad

Place the lettuce into the bottom of a large serving bowl and drizzle it with half of the dressing and toss.
2 hearts of romaine
Top with the remaining ingredients and drizzle the remaining dressing over the salad.
½ cup salami, ½ cup pepperoni, ½ cup mozzarella pearls, ½ cup provolone, ¼ cup red onion, ¼ cup kalamata olives, ¼ cup marinated artichoke hearts, ¼ cup pepperoncini peppers
Toss and enjoy immediately.
Grated parmesan, Fresh basil

Notes

Use any favorite dijon mustard. I’m love using basil dijon but regular dijon works just as well!

Use a good quality extra virgin olive oil and balsamic vinegar.

Use another kind of lettuce. Iceberg, butter lettuce, greenleaf or a blend of a few.

Don't skip the pepperoni, salami, provolone and mozzarella. They make the antipasto salad so full of flavor!

You can prep this salad up to two days in advance and store it in the refrigerator. If you do, just keep the dressing separate and pour if over the entire salad before serving.

Once the salad is dressed, you’ll want to eat it within a few hours or it may start to become soggy.

Nutrition