Antipasto Salad

This traditional Antipasto Salad is the perfect way to start a meal. It's full of flavor and you'll love the combination of meat, veggies, and dressing!

Course Salad

Cuisine Italian

Prep Time 10

Total Time 10

Servings

Calories 330kcal

Author Dina

Ingredients

4 cups romaine chopped
1/2 cup pitted kalamata olives halved
1/2 cup cherry tomatoes halved
1/2 pepperoncini
8 ounce Genoa Salami chopped
1/2 cup mozzarella cheese balls
13 ounce marinated artichoke hearts quartered
8 ounces provolone cheese chopped
1 cup Italian dressing

US Customary - Metric

Instructions

First, place the chopped romaine lettuce on the bottom of a large serving bowl.
Then chop and slice all the ingredients but the mozzarella balls. Then arrange them on top of the lettuce.
Now drizzle your desired amount of Italian dressing on top and toss everything together with two wooden salad spoons. Make sure to serve this fresh. Tip: add as much or little of each ingredient per your liking.

Notes

Use block cheese- For the provolone, look for block cheese as it has better flavor than the pre-sliced kind.
Avoid olive pits- Choose olives that have already been pitted for easier eating.
Make extra dressing- If you're making your own dressing, make a double batch so you can store it in the fridge for other salads and sandwiches.
Serve immediately- This Antipasto Salad tastes best when served immediately. The texture of the vegetables is at its best and will become soggy if it sits after being prepared.

Nutrition