Description
A vibrant and hearty Mediterranean-style dish, this Antipasto Salad brings together salty cured meats, creamy mozzarella, briny olives, and crunchy fresh vegetables over a bed of greens. It’s perfect for entertaining, a light lunch, or a festive side at your next gathering.
Ingredients
Scale
6 oz salami, sliced
8 oz mozzarella balls (bocconcini or ciliegine)
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives
1/2 cup green olives
1/2 cup pepperoncini or banana peppers, sliced
1 green bell pepper, sliced
1 cup marinated artichoke hearts, drained and chopped
5 cups romaine or mixed greens
3 tbsp olive oil
1 tsp Italian seasoning
Optional: shaved Parmesan, cracked black pepper, splash of red wine vinegar or lemon juice
Instructions
- Wash and dry the romaine or mixed greens. Chop and place in a large bowl.
- Fold or roll the sliced salami and arrange over the greens.
- Drain and pat dry the mozzarella balls; scatter them evenly across the salad.
- Add halved cherry tomatoes, sliced bell peppers, and chopped artichoke hearts.
- Toss in the Kalamata and green olives, along with pepperoncini or banana peppers.
- Drizzle with olive oil and sprinkle with Italian seasoning. Add vinegar or lemon juice if desired.
- Top with shaved Parmesan and black pepper. Serve immediately or chill for 30 minutes.