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Antipasta Salad Recipe

Name: Adriatic Cafe Italian Grill Spring TXs Antipasta Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (romaine, arugula, red leaf); 2 cups iceberg lettuce, shredded; 1 cup cherry tomatoes, halved; 1 cup cucumber, seeded and sliced; 0.5 cup red bell pepper, thinly sliced; 0.25 cup red onion, thinly sliced; 0.25 cup pepperoncini or banana peppers, sliced; 0.5 cup kalamata or mixed olives, pitted and halved; 0.5 cup marinated artichoke hearts, quartered; 0.75 cup sliced pepperoni (regular or thin); 0.75 cup deli ham, cut into bite-sized strips; 1 cup mozzarella cheese, diced or small cubes (or fresh bocconcini halved); 0.25 cup fresh basil leaves, torn; 0.25 cup grated Parmesan cheese; 2 tbs toasted pine nuts or chopped roasted almonds; 1 tsp freshly ground black pepper; 0.5 tsp sea salt; 0.5 cup Italian vinaigrette (store-bought or homemade); 0.5 cup or Creamy Italian or Caesar or Balsamic vinaigrette

Inspired by Adriatic Cafe Italian Grill Spring TX

Time20m

Serves4

Mixed green & assorted vegetables topped with pepperoni, ham and mozzarella cheese. Includes your choice of one dressing.

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Ingredients

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Salad Base

6 cups mixed salad greens (romaine, arugula, red leaf)

2 cups iceberg lettuce, shredded

1 cup Cherry tomatoes, halved

1 cup cucumber, seeded and sliced

1/2 cup red bell pepper, thinly sliced

1/4 cup Red onion, thinly sliced

1/4 cup pepperoncini or banana peppers, sliced

1/2 cup kalamata or mixed olives, pitted and halved

1/2 cup marinated artichoke hearts, quartered

Proteins & Cheese

3/4 cup sliced pepperoni (regular or thin)

3/4 cup deli ham, cut into bite-sized strips

1 cup mozzarella cheese, diced or small cubes (or fresh bocconcini halved)

Garnish & Optional Add-ins

1/4 cup fresh basil leaves, torn

1/4 cup Grated Parmesan cheese

2 tbs toasted pine nuts or chopped roasted almonds

1 tsp freshly ground black pepper

1/2 tsp sea salt

Dressing (choose one)

1/2 cup Italian vinaigrette (store-bought or homemade)

1/2 cup or Creamy Italian or Caesar or Balsamic vinaigrette

Method

Prepare Vegetables

Wash and dry greens

Rinse mixed greens and shredded iceberg under cold water. Spin or pat dry thoroughly so dressing will cling and the salad won't become soggy. Place greens in a large salad bowl.

Halve the cherry tomatoes, seed and slice the cucumber, thinly slice the red bell pepper and red onion. Add all prepared vegetables (tomatoes, cucumber, bell pepper, red onion) to the bowl with the greens.

Drain and quarter the marinated artichoke hearts. Add the sliced pepperoncini (or banana peppers) and halved olives to the bowl.

Prepare Proteins & Cheese

If pepperoni slices are large, cut in half or quarters to make bite-sized pieces. Add pepperoni to the salad bowl.

Cut deli ham into bite-sized strips or small cubes and add to the bowl.

Dice or halve the mozzarella/bocconcini and scatter over the salad. Gently toss only the top portion if assembling for presentation (see final toss).

Season & Garnish

Sprinkle torn fresh basil leaves, grated Parmesan, toasted pine nuts (or chopped almonds), sea salt and freshly ground black pepper evenly over the assembled salad.

Dress & Serve

If serving immediately and you want all ingredients coated, drizzle the chosen dressing (about 1/2 cup for this quantity) evenly over the salad. Start with 1/3 of the dressing, toss gently to combine, then add more to taste so the salad is lightly coated but not saturated.

To toss: using two large spoons or salad tongs, lift from the bottom and fold the ingredients over three to four times until evenly distributed. Taste and adjust seasoning with an additional pinch of salt and pepper if needed.

Transfer to individual plates or serve family-style with extra dressing on the side. Keeps best if dressing is held separately until ready to eat to prevent wilting.