Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 6 servings
Yield: 1 salad
Antipasto salad is a hearty salad loaded with all of your favorite Italian antipasto platter ingredients, including salami, fresh mozzarella cheese, and tangy, spicy pepperoncini. It makes a great lunch or first course for an Italian pasta feast. Bring it to your favorite potluck or serve it during a special occasion—there's something for everyone in the mix.
Top this salad with a quick, easy dressing that complements all the ingredients you include. Feel free to get creative or use what you have on hand in order to construct a varied selection with lots of different flavors and textures. Serve on a large platter and garnish with thin breadsticks wrapped in prosciutto or a loaf of crusty bread for soaking up the extra dressing.
Ingredients
For the Salad:
-
1 cup salami
-
1 cup cherry tomatoes
-
1/3 cup olives, pitted
-
6 cups mixed greens
-
1/2 head radicchio, torn
-
1/4 cup pre-sliced pepperoncini
-
1 (8-ounce) can chickpeas, drained and rinsed
-
1 cup mozzarella cheese balls
For the Dressing:
-
1/2 cup olive oil
-
2 tablespoons balsamic vinegar
-
1 teaspoon Italian seasoning
-
Salt, to taste
-
Pepper, to taste
Steps to Make It
Prepare the Salad:
-
Gather the salad ingredients.
-
Chop the salami, cherry tomatoes, and olives. You can cut them any way you like, just try to make them bite-sized so they are easier to eat.
-
Place the greens and torn radicchio in a large salad bowl, and top with the chopped salami, cherry tomatoes, olives, pepperoncini, chickpeas, and mozzarella cheese. Toss all ingredients to combine so the toppings are evenly distributed.
Prepare the Dressing:
-
Gather the dressing ingredients.
-
Whisk together the dressing ingredients until combined.
-
Drizzle the salad dressing over the salad and toss to coat.
-
Serve immediately with crusty bread as a starter, or alongside a meal.
Variations
There are so many great variations for this salad. You can use any of your favorite antipasto ingredients. Here are some other ideas for items that could be added or substituted!
- prosciutto
- pepperoni
- capicola
- marinated artichoke hearts
- roasted red peppers
- marinated stuffed hot peppers
- sun-dried tomatoes
- capers
- cooked tortellini
- cooked rotini
- chunks of provolone cheese
- shaved parmesan cheese
- kalamata olives
- chopped basil
- chopped red onion
- sliced cucumber
- romaine lettuce
- endive
Tips
- Cut ingredients into bite-sized pieces so your guests can eat the salad more easily.
- Substitute your favorite Italian dressing for homemade to make this salad even quicker.
- Make the salad and dressing ahead of time, then wait until just before serving to toss the salad with the dressing. You can also toss the dressing with the mozzarella, chickpeas, tomatoes, olives, and salami and keep it in the fridge until you are ready to serve. Top the greens with the marinated vegetables and meat, and serve.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 454 |
| % Daily Value* | |
| Total Fat 36g | 46% |
| Saturated Fat 10g | 48% |
| Cholesterol 56mg | 19% |
| Sodium 1178mg | 51% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 4g | 16% |
| Total Sugars 5g | |
| Protein 17g | |
| Vitamin C 16mg | 78% |
| Calcium 155mg | 12% |
| Iron 3mg | 15% |
| Potassium 521mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
