Description
A vibrant and flavorful homemade antipasto salad featuring a mix of fresh romaine lettuce, cured salami, assorted cheeses, marinated vegetables, and a zesty Italian dressing. Perfect as a light meal or appetizer, this salad combines savory, tangy, and fresh elements for a delightful Mediterranean-inspired dish.
Ingredients
Scale
Salad Base
- 6 cups romaine lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
Proteins and Cheeses
- 4 oz hard salami, cut into ½” cubes
- 4 oz small mozzarella cheese balls, drained
- 4 oz sharp provolone cheese, cut into ½” cubes
Vegetables and Add-ins
- 1/2 cup canned roasted red peppers, drained and chopped
- 1/2 cup canned sliced black olives, drained
- 1 cup marinated artichoke hearts, drained
Dressing and Seasoning
- 1/4 cup Italian dressing
- Salt & black pepper, to taste
Instructions
- Prepare the Vegetables and Ingredients: Chop the romaine lettuce into bite-sized pieces. Cube the hard salami and sharp provolone cheese into ½ inch pieces. Halve the cherry tomatoes. Chop the roasted red peppers and fresh basil leaves. Drain the marinated artichoke hearts, black olives, and mozzarella balls thoroughly to prevent excess moisture.
- Combine Ingredients: In a large mixing bowl, add the chopped romaine lettuce, cubed salami, mozzarella balls, cubed provolone, chopped roasted red peppers, sliced black olives, marinated artichoke hearts, halved cherry tomatoes, and chopped fresh basil.
- Add Dressing and Season: Drizzle the Italian dressing evenly over the salad. Season with salt and freshly ground black pepper according to your taste preferences. Gently toss all ingredients together to ensure the dressing coats every component well.
- Serve: Transfer the antipasto salad to a serving bowl or individual plates. Serve immediately, chilled or at room temperature, to maximize freshness and flavor.
Notes
- For best texture, make sure to drain all canned ingredients well to avoid a soggy salad.
- You can substitute the hard salami with other cured meats like pepperoni or capicola if desired.
- Feel free to add some crushed red pepper flakes for a spicy kick.
- This salad can be prepared a few hours in advance but is best served fresh.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 1-2 days.
