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Colorful easy antipasto salad with salami, mozzarella, olives, and veggies

Antipasto Salad

A refreshing and light antipasto salad loaded with crunchy vegetables, deli meats, and a tangy homemade dressing, perfect for easy meals or entertaining guests.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Base
  • 6-8 cups Romaine or spring mix
  • 1 cup Cherry tomatoes, halved
  • 1 whole Cucumber, sliced or chopped
  • 1 small Red onion, thinly sliced
  • 1 cup Roasted red peppers, sliced
  • 1 cup Olives (mixed black and green)
  • 4-6 oz Salami or pepperoni, chopped
  • 8 oz Fresh mozzarella pearls or cubed mozzarella
  • 1 cup Artichoke hearts (optional)
  • 1 cup Pepperoncini (optional)
  • 1 cup Chickpeas (optional)
Dressing
  • 1/3 cup Olive oil
  • 3 tablespoons Red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove Garlic, grated or minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and black pepper

Method
 

Preparation
  1. Prepare the dressing by adding olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper to a small jar. Shake well to combine and adjust the flavors to taste.
  2. In a large bowl, add the greens first.
  3. Layer the cherry tomatoes, cucumber, red onion, roasted red peppers, olives, chopped salami or pepperoni, and mozzarella on top of the greens.
  4. Drizzle a small amount of dressing over the salad and toss gently to combine. Add more dressing as needed.
  5. Finish with additional black pepper and a sprinkle of dried oregano, if desired.

Notes

Tips: Soak red onion in cold water for 10 minutes to tame sharpness. Keep greens dry for best dressing adherence. Cut all ingredients into bite-sized pieces for easier eating. Add cheese last when tossing to avoid breaking it.