Italian Antipasto Salad
My antipasto salad combines meats, cheese, and crisp greens with a zesty lemon vinaigrette—simple, bold, and full of flavor.
My antipasto salad combines meats, cheese, and crisp greens with a zesty lemon vinaigrette—simple, bold, and full of flavor.
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In a large bowl add 3 cups chopped romaine, ½ cup halved green olives, ½ cup medium black olives, ½ cup halved cherry tomatoes, ½ cup mini pepperoni, ¼ cup chopped jarred roasted red peppers, 8 ounces Genoa salami, ½ cup mozzarella cheese pearls, 1 (13-ounce) can quartered artichoke hearts, and 8 ounces diced provolone cheese.
To make the dressing, whisk ¼ cup olive oil, 2 tablespoons lemon juice, and 1 teaspoon Italian seasoning in a small bowl.
Pour the dressing over the salad, toss to coat, and serve immediately.
