Antipasto Salad

A perfect side dish for pizza night, this Antipasto Salad is filled with all of your favorite antipasto flavors with an easy Italian salad dressing.

Course Side Dish

Cuisine Italian

Prep Time 15

Total Time 15

Servings side dish servings

Calories 228kcal

Author Deborah Harroun

Ingredients

Homemade Italian Dressing:

6 tablespoons extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic minced
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Salad:

8 cups chopped lettuce (I used a mix of read leaf and romaine hearts)
1 7 oz jar roasted red peppers, drained and sliced
1 6 oz jar artichoke hearts marinated in oil, chopped
1/2 cup thinly sliced red onion
1/2 cup parsley leaves
1/2 cup kalamata olives halved
1/2 cup diced pepperoni
1/2 cup diced salami
1/2 cup diced Provolone
1/2 cup quartered cherry or grape tomatoes
pepperonicini peppers

Instructions

To make the dressing, combine all the ingredients in a blender and process until completely combined and smooth. Alternately, combine in a jar with a tight fitting lid and shake vigorously until combined and smooth.
In a large bowl, toss together the lettuce, red peppers, artichoke hearts, red onion, parsley, olives, pepperoni, salami, Provolone and tomatoes. Pour the salad dressing over the top and toss to combine. Serve with the pepperoncini peppers.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition