Antipasto Salad Recipe
Recipe information
Make Antipasto Salad in just 30m. Olives, artichoke hearts, Italian meats & cheeses, peppers & pickles. Served on a bed of greens with cucumbers & tomatoes, topped with our Mediterranean house dressing.
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Ingredients
Salad Base
Antipasto Ingredients
Dressing
Prepare the Salad Base
1. Wash and Chop
Wash the mixed greens thoroughly and place them in a large salad bowl. Slice the cucumber into thin rounds and add to the bowl along with the halved cherry tomatoes.
Assemble Antipasto Ingredients
2. Add Antipasto Ingredients
Drain the olives and artichoke hearts and add them to the salad bowl. Tear the Italian salami and prosciutto into bite-sized pieces and add them as well. Add the mozzarella balls, roasted red peppers, and pickles to the salad.
Make the Dressing
3. Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
Finish the Salad
4. Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly. Taste and adjust seasoning if necessary.
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