Italian Antipasto Salad Recipe
Make Italian Antipasto Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Antipasto Ingredients
Dressing
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash the romaine lettuce thoroughly and chop it into bite-sized pieces. Place it in a large salad bowl.
- 2
Add Cherry Tomatoes
Halve the cherry tomatoes and add them to the bowl.
- 3
Slice Cucumber
Peel the cucumber if desired, slice it into thin rounds, and add to the salad bowl.
- 4
Chop Red Onion
Thinly slice the red onion and add it to the salad bowl.
Antipasto Assembly
- 5
Add Antipasto Ingredients
Layer the salami slices, pepperoni slices, mozzarella balls, kalamata olives, and roasted red peppers over the vegetables in the salad bowl.
Dressing Preparation
- 6
Mix the Dressing
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and black pepper until well combined.
Final Assembly
- 7
Combine Salad and Dressing
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- 8
Serve
Serve the antipasto salad immediately or refrigerate for up to an hour before serving.