Italian Antipasto Salad

Name: Italian Antipasto Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1/2 cup extra virgin olive oil; 1/4 cup white wine or champagne vinegar; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon freshly grated parmesan cheese ((or Parmigiana Reggiano)); 1 clove garlic, (minced); 1/2 teaspoon dried italian herb blend; 1/2 teaspoon sugar or honey; 3 ounces romaine lettuce leaves; 2 ounces baby arugula; 4 ounces small fresh mozzarella balls ((Ciliegine or pearls)); 2 ounces Genoa salami, (sliced into quarters (about 10 slices)); 2 ounces pepperoni, (sliced into quarters (about 14 slices)); 6 ounces marinated artichoke hearts, (roughly chopped); 5 ounces olives* ((16 olives or so)); 1 roasted red pepper**; 2 tablespoons slivered red onions; 8 cherry tomatoes, (quartered); 1/4 cup sliced mild banana peppers or pepperoncini

This Italian Antipasto Salad recipe is a crowd-pleaser packed with the inspired flavors of Italy. Featuring a mix of mozzarella, deli meats, artichoke hearts, olives, and fresh vegetables tossed with romaine and arugula in a lemony dressing, it’s a meal-worthy salad that's perfect for all of your summer gatherings.

🌍Italian 🏷️Antipasto 🏷️Italian antipasto salad

Total

20 min

Servings

6

Difficulty

Medium

Est. Cost

$32–$53

Recipe Source

View original recipe

From Soupaddict

Ingredients

1/2 cup extra virgin olive oil
1/4 cup white wine or champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated parmesan cheese ((or Parmigiana Reggiano))
1 clove garlic, (minced)
1/2 teaspoon dried italian herb blend
1/2 teaspoon sugar or honey
3 ounces romaine lettuce leaves
2 ounces baby arugula
4 ounces small fresh mozzarella balls ((Ciliegine or pearls))
2 ounces Genoa salami, (sliced into quarters (about 10 slices))
2 ounces pepperoni, (sliced into quarters (about 14 slices))
6 ounces marinated artichoke hearts, (roughly chopped)
5 ounces olives* ((16 olives or so))
1 roasted red pepper**
2 tablespoons slivered red onions
8 cherry tomatoes, (quartered)
1/4 cup sliced mild banana peppers or pepperoncini

18 Ingredients

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Instructions

1
Combine all ingredients into a lidded jar and shake well to blend. Or, use an immersion blender or a bullet blender. Set aside, or store in the fridge until ready to use.
2
Chop the greens into small, bite-sized pieces. (If serving decoratively on a platter, you can use extra romaine leaves to line the outer edges of the plate, as seen in the photos on the blog post.)
3
Place the greens in a large bowl and add the remaining ingredients. Toss to distribute everything evenly.
4
Drizzle a bit of the salad dressing over the top and toss to coat. Repeat until the salad is lightly coated with the dressing. Serve the remaining dressing with the meal.