Italian Antipasto Salad
This Easy Antipasto Salad combines Italian meats, cheeses, and fresh veggies into a delicious salad that’s perfect for lunch, dinner, or as a sensational side dish. Ready in just 15 minutes, it’s a go-to recipe for busy weeknights or casual get-togethers.
Servings: 8 Servings
Calories: 514kcal
Ingredients
Dressing Ingredients
- ⅓ cup olive oil
- 2 Tablespoons Balsamic Vinegar
- 1 Teaspoon lemon juice
- 1 Tablespoon Dijon Mustard
- 2 Cloves Minced Garlic
- Salt to taste
- Pepper to taste
Salad
- Lettuce – Any variety you like
- 5 ounces salami cut into bite-size pieces
- 5 ounces mini pepperoni
- 1 cup black olives
- 12 ounces Marinated artichoke hearts
- 1 cup Grape tomatoes chopped
- 8 ounces Mozzarella Cubes
- 8 ounces Pepper Jack Cubes
- ½ - 1 cup Banana Peppers
- Parsley optional
Instructions
- 1. Prepare the dressing by whisking together all the ingredients.
- 2. Assemble the salad by adding the lettuce on the bottom. Add meats, cheese, artichoke hearts, tomatoes, banana peppers, olives, and parsley together. Combine and drizzle with dressing.
Video
Notes
- You can easily swap out any of the ingredients to fit your preferences. Mushrooms, bell peppers, sun-dried tomatoes, green onions, and Colby cheese are all ideas to consider.
- For meal-prepping, chop and dice all the ingredients and keep them separate until you are ready to serve. The dressing can be made up to a week in advance. You can make as many batches as you want.
- This is a very large salad and makes great leftovers. Once the dressing is added it will wilt the lettuce faster as it sits in the fridge.
Nutrition
Serving: 1 | Calories: 514kcal | Carbohydrates: 6g | Protein: 22g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 1477mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1084IU | Vitamin C: 18mg | Calcium: 383mg | Iron: 1mg
