Antipasto Salad
Antipasto salad is layered high with some of the tastiest Italian starters such as olives, salami, marinated artichokes, onions, mozzarella, tomatoes, pepperoncinis, and roasted red bell peppers all on a bed of romaine with a drizzle of Italian vinaigrette.
Ingredients
For The Salad
- 1 large head of romaine lettuce, rinsed and chopped
- ½ small red onion, thinly sliced
- 8 oz salami, cut into 4 pieces (quartered)
- 4 oz roasted red peppers, thinly sliced
- 8 oz olives, mixture of green and black
- 8 oz small mozzarella balls
- ½ cup cherry tomatoes, halved
- 4 oz marinated artichokes, drained and chopped
- 4-6 pepperoncinis, whole
For The Italian Dressing
- ⅓ cup olive oil
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, finely chopped
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- To assemble salad, in a large bowl, lay out romaine lettuce as the base. Pile on onion, salami, roasted red peppers, olives, mozzarella balls, cherry tomatoes, artichokes, and pepperoncinis.
- In a small bowl, whisk together olive oil, lemon juice, parsley, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Drizzle over salad. Toss and serve.