Junior Antipasto Recipe
Serves 1 - 3 • Iaria’s own Antipasto salads are made with lettuce, tomato, salami, pepperoni, provolone, tuna, artichoke hearts, roasted red peppers, calamata olives, pepperoncini, & hard boiled egg.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Proteins & Cheeses
Vegetables & Extras
Method
Preparation
- 1
Prepare the Ingredients
Wash and chop the lettuce into bite-sized pieces. Dice the tomato into small cubes.
- 2
Slice the Proteins
Slice the salami and pepperoni into thin strips. Cut the provolone cheese into small squares.
- 3
Prepare the Tuna
Open the can of tuna, drain the liquid, and flake the tuna with a fork.
- 4
Prepare the Hard Boiled Eggs
Peel the hard boiled eggs and slice them in half or quarters.
Assembly
- 5
Combine Salad Base
In a large bowl, combine the chopped lettuce and diced tomato.
- 6
Add Proteins and Cheeses
Layer the salami, pepperoni, provolone, and tuna over the salad base.
- 7
Add Vegetables & Extras
Add the artichoke hearts, roasted red peppers, Kalamata olives, and pepperoncini to the bowl.
- 8
Toss the Salad
Gently toss all the ingredients together until evenly mixed.
- 9
Serve
Distribute the salad onto plates or serve directly from the bowl. Enjoy your Junior Antipasto!