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This recipe for antipasto salad is loaded with Italian meats, cheese and veggies, all tossed in a homemade zesty dressing.
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Antipasto Salad

This recipe for antipasto salad is loaded with Italian meats, cheese and veggies, all tossed in a homemade zesty dressing.
Course Salad
Cuisine Italian
Keyword antipasto salad, italian salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 441kcal
Author Sara Welch

Ingredients

For the salad:

  • 6 cups mixed salad greens
  • 1/2 cup chopped salami
  • 1/2 cup chopped prosciutto
  • 1/4 cup olives I used kalamata
  • 1/2 cup roasted red peppers, coarsely chopped (jarred or homemade)
  • 1 cup canned chickpeas rinsed and drained
  • 1/2 cup marinated artichoke hearts drained
  • 1/2 cup marinated mozzarella balls drained
  • 4-6 small pepperoncini peppers
  • optional garnish: chopped parsley

For the dressing:

  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

Instructions

  • For the dressing: Place all of the salad dressing ingredients in a jar and shake until thoroughly combined. Set aside.
  • Place the lettuce in a large bowl; toss with half of the dressing.
  • Arrange the meats, cheese, olives, chickpeas and vegetables on top of the greens. Drizzle the remaining dressing over the top and serve, garnished with parsley if desired.

Nutrition

Calories: 441kcal | Carbohydrates: 15g | Protein: 20g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 983mg | Fiber: 5g | Sugar: 6g