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antipasto salad

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This delectable antipasto salad contains crisp romaine, sweet tomatoes, marinated artichokes, soft mozzarella pearls, Kalamata olives, cherry peppers, pepperoncini, and salami. Then, it is drizzled with a tasty oil and vinegar Italian dressing.

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yield 8 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For antipasto salad

  • DRESSING
  • 3 Tbsp
    red wine vinegar
  • 2 clove
    garlic, minced
  • 1 teaspoon sugar
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried basil
  • 1/4 tsp
    salt
  • 1/4 tsp
    freshly ground black pepper
  • 1 tsp
    lemon juice
  • 1/3 c
    extra virgin olive oil
  • ANTIPASTO SALAD
  • 8 c
    chopped romaine lettuce
  • 1 c
    grape tomatoes, halved
  • 1 jar
    grilled marinated artichoke hearts, drained (7.5 oz)
  • 8 oz
    mozzarella pearls or mozzarella balls
  • 2/3 c
    pitted kalamata olives
  • 1 c
    assorted sweet cherry peppers and pepperoncini
  • 8 oz
    chopped genoa salami
  • fresh basil, for ribbons

How To Make antipasto salad

  • 1
    To make the dressing, add the red wine vinegar, garlic, sugar, oregano, basil, salt, pepper, lemon juice, and olive oil to a mason jar. Shake to combine.
  • 2
    To make the salad, add the chopped romaine to a large serving bowl. Drizzle about half of the dressing over the romaine lettuce and toss to coat. Top with tomatoes, artichoke hearts, mozzarella pearls, Kalamata olives, cherry peppers, pepperoncini, and salami.
  • 3
    Drizzle with the remaining dressing, Top with fresh basil ribbons, and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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