Antipasto Salad Recipe
Tossed mixed greens, topped with onions, green peppers, pepperoni, black and green olives, tomatoes, rosemary prosciutto, shredded mozzarella and garlic croutons. Served with Italian dressing and your choice of oven-warmed bread or our homemade breadsticks.
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Ingredients
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Salad Base
Dressing
Bread Option
Method
Preparation
- 1
Prepare the Vegetables
Wash and dry the mixed greens thoroughly. Slice the red onion and green bell pepper into thin strips. Halve the cherry tomatoes.
- 2
Prepare the Protein
Slice the rosemary prosciutto into thin strips and cut the pepperoni into quarters.
- 3
Combine the Ingredients
In a large salad bowl, combine the mixed greens, sliced red onion, green bell pepper, pepperoni, black olives, green olives, cherry tomatoes, and rosemary prosciutto.
- 4
Add Cheese and Croutons
Sprinkle the shredded mozzarella cheese and garlic croutons over the salad mixture.
Dressing and Serving
- 5
Dress the Salad
Drizzle the Italian dressing over the salad. Toss gently to combine all ingredients and ensure the salad is evenly coated with dressing.
- 6
Prepare the Bread
If using oven-warmed bread, preheat the oven to 350°F (175°C) and warm the bread for about 5-10 minutes. If using homemade breadsticks, bake according to your recipe.
- 7
Serve
Serve the antipasto salad immediately with the warmed bread or breadsticks on the side.
