Antipasto Salad Recipe
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
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Salad Base
Antipasto Ingredients
Dressing
Method
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.
