Antipasto Salad

• 8 oz mixed cured meats (salami, pepperoni), sliced
• 6 oz mozzarella balls, halved
• 1/2 cup pitted olives, assorted colors
• 1/2 cup roasted red peppers, jarred and drained
• 1/2 cup artichoke hearts, marinated and drained
• 3 cups mixed greens
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine the cured meats, mozzarella, olives, roasted red peppers, and artichoke hearts.
2. 2 Add the mixed greens to the bowl and toss gently to combine.
3. 3 In a small bowl, whisk together the red wine vinegar and olive oil, then season with salt and pepper.
4. 4 Drizzle the dressing over the salad and toss to coat everything evenly.
5. 5 Serve immediately for the best texture and flavor.

Nutrition

Tips

• Customize with your favorite antipasto ingredients.
• For a vegetarian option, skip the meats and add more veggies.
• Use high-quality olive oil for better flavor.
• Add fresh basil or oregano for an extra layer of taste.
• Make sure olives are well-drained to prevent a soggy salad.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Toss with additional dressing before serving.

Serving Suggestions

• Pair with a crusty baguette for a satisfying meal.
• Serve alongside grilled chicken for added protein.
• Accompany with a glass of red wine for a perfect pairing.
• Add some feta cheese for extra tang.

FAQ