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Antipasto Salad

A crunchy, zesty mix of salami, cheese, olives, and fresh vegetables drizzled with Italian dressing, perfect for a quick meal or party platter.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups Romaine or iceberg lettuce Use crunchy ones, any fresh lettuce works.
  • 5 oz Salami Sliced.
  • 5 oz Pepperoni Sliced.
  • 8 oz Provolone or mozzarella cheese Cubed or torn.
  • 1 cup Artichoke hearts Marinated in a jar for flavor.
  • 1 cup Roasted red bell peppers From a jar is easiest.
  • 1 cup Cherry tomatoes Halved.
  • 1 cup Black and green olives Use both.
  • 1/4 cup Red onion Thinly sliced, optional.
  • 1/4 cup Pepperoncini peppers For tangy flavor.
  • 1/2 cup Italian dressing Store-bought or homemade.
Seasoning
  • to taste Cracked black pepper For added flavor.

Method
 

Preparation
  1. Combine all the salad ingredients in a large bowl.
  2. Toss with Italian dressing and top with cracked black pepper.
Serving Suggestions
  1. Serve immediately or store the dressing separately until serving.
  2. For lunchboxes, pack ingredients separately and add dressing before eating.
  3. For parties, present the ingredients laid out for guests to build their own.
  4. To turn into a quick dinner, add grilled chicken or shrimp.

Notes

Pat dry marinated ingredients before adding to avoid sogginess. The salad holds well in the fridge for a couple of days if the dressing is kept separate. Leftovers can be used in wraps or pitas.