Antipasto Salad

Name: Antipasto Salad
Prep time: 10 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 2 large romaine heart lettuce, chopped; 230 g salami; 230 g mozzarella balls, halved; 280 g jar artichoke hearts, oil drained; 150 g cherry tomatoes, halved; 130 g jarred green chilli peppers, chopped; 90 g sliced olives; 120 mL extra-virgin olive oil; 60 mL red wine vinegar; 1 tsp. dijon mustard; 1/2 tsp. oregano; 1/4 tsp. red pepper flakes; Flaky sea salt; Freshly ground black pepper

By Makinze GorePublished: 09 May 2023

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preview for Antipasto Salad Is The PERFECT Desk Lunch

If you’re looking for the freshest addition to any picnic or a teaser to your summer dinner, look no further than this topping-focused salad. Based on the classic Italian spread, our antipasto salad has a bit of everything you’d find on a typical platter: cured meat, marinated vegetables, and of course, cheese! This recipe contains our favourite combination of these ingredients, but no two antipasto platters are the same, so feel free to customise the salad to your taste.

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Yields:: 6 serving(s)
Prep Time:: 10 mins
Total Time:: 15 mins

Ingredients

For the salad

2
large romaine heart lettuce, chopped
230 g
salami
230 g
mozzarella balls, halved
280 g
jar artichoke hearts, oil drained
150 g
cherry tomatoes, halved
130 g
jarred green chilli peppers, chopped
90 g
sliced olives

For the Red Wine Vinaigrette

120 ml
extra-virgin olive oil
60 ml
red wine vinegar
1 tsp.
dijon mustard
1/2 tsp.
oregano
1/4 tsp.
red pepper flakes
Flaky sea salt
Freshly ground black pepper

Directions

1. Step 1In a large bowl toss lettuce, salami, mozzarella, artichokes, tomatoes, chilli peppers together.
2. Step 2Make the vinaigrette: In a jar fitted with a lid, shake together olive oil, vinegar, mustard, oregano, and red pepper flakes. Season with salt and pepper.
3. Step 3 Dress salad with vinaigrette and serve.