Quick & Flavorful Antipasto Salad
A vibrant, protein-packed Italian Antipasto Salad featuring crisp romaine, olives, cherry tomatoes, salami, and cheeses, tossed in a tangy lemon vinaigrette. Quick, easy, and satisfying, it’s perfect for lunch, dinner, or meal prep.
Equipment
- 1 large mixing bowl
- 1 small bowl for dressing
- Whisk or Fork
- Knife
- Cutting board
Ingredients
Salad:
- 3 cups romaine lettuce chopped
- ½ cup green olives halved
- ½ cup black olives medium, halved
- ½ cup cherry tomatoes halved
- ½ cup mini pepperoni slices
- ¼ cup jarred roasted red peppers chopped
- 8 oz Genoa salami cut into bite-sized pieces
- ½ cup mozzarella cheese pearls
- 1 13 oz can artichoke hearts, quartered
- 8 oz provolone cheese diced
Lemon Vinaigrette:
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Italian seasoning
Instructions
- Prepare the Lettuce Base: Start by rinsing the romaine lettuce thoroughly under cold water to remove any dirt or debris.Pat the leaves completely dry with a clean kitchen towel or use a salad spinner to avoid excess water, which can water down the dressing. Once dry, chop the lettuce into bite-sized pieces and place them in a large mixing bowl. This forms the crisp, refreshing foundation of your antipasto salad.
- Slice and Prep the Olives: Take both the green and black olives and cut them in half. Halving not only makes them easier to eat but also ensures their briny flavor distributes evenly throughout the salad. Add them to the bowl with the lettuce for a salty, tangy contrast.
- Cut the Tomatoes: Wash the cherry tomatoes well, then slice each one in half. Cutting them enhances their juiciness and makes them easier to mix into the salad without dominating a single bite. Toss them into the bowl with the other vegetables for a burst of natural sweetness.
- Add the Meats: Measure out ½ cup of mini pepperoni slices and add them directly to the salad bowl. Next, take the Genoa salami and cut it into small, bite-sized squares or strips. This makes the salad more visually appealing and ensures every forkful includes savory, meaty flavor. Adding both pepperoni and salami creates a depth of taste that’s bold and satisfying.
- Incorporate the Roasted Red Peppers: Drain any liquid from the jarred roasted red peppers and chop them into small pieces. Their smoky, slightly sweet flavor balances beautifully with the salty meats and tangy olives. Add them into the bowl, distributing evenly across the salad base.
- Mix in the Cheeses: Add ½ cup of mozzarella pearls straight into the bowl. Their creamy, mild flavor adds a lovely contrast to the sharper ingredients. Next, dice the provolone cheese into small cubes and add them as well. The combination of mozzarella and provolone creates both creaminess and a nutty sharpness, making the salad more indulgent and hearty.
- Prepare the Artichoke Hearts: Open the can of quartered artichoke hearts and drain them well to avoid excess liquid. If the pieces are large, cut them into smaller chunks so they blend seamlessly into the salad. Artichokes provide a slightly tangy, earthy taste and a tender texture that complements the crunch of the romaine and the richness of the cheeses. Add them to the bowl.
- Whisk the Lemon Vinaigrette: In a small bowl, combine ¼ cup of extra-virgin olive oil with 2 tablespoons of freshly squeezed lemon juice. Sprinkle in 1 teaspoon of Italian seasoning, which usually contains herbs like oregano, basil, and thyme. Whisk vigorously with a fork or small whisk until the oil and lemon juice emulsify into a smooth dressing. This zesty vinaigrette brings brightness to the salad and ties all the rich ingredients together.
- Dress the Salad: Right before serving, drizzle the prepared lemon vinaigrette evenly over the salad. Use salad tongs or two large spoons to gently toss the ingredients together, making sure every bite is lightly coated with dressing. Be careful not to overmix, as this can cause delicate ingredients like lettuce and mozzarella to break down.
- Serve and Enjoy: Transfer the finished antipasto salad into a large serving bowl or individual plates. Garnish with an extra sprinkle of Italian herbs or freshly cracked black pepper if desired. Serve immediately to enjoy the crisp texture of the greens and the bold, fresh flavors of the dressing. This salad pairs wonderfully with crusty bread, grilled chicken, or pasta dishes, but it’s hearty enough to be enjoyed as a full meal on its own.
Notes
- Always dry lettuce thoroughly to prevent soggy salad.
- Cut meats and cheeses into small, even pieces for balanced bites.
- Use fresh lemon juice for the vinaigrette—bottled juice won’t give the same brightness.
- Drain jarred or canned ingredients (like artichokes and peppers) well to avoid excess liquid.
- Make the vinaigrette just before serving for the freshest flavor.
- Toss salad gently to keep delicate ingredients like lettuce and mozzarella intact.
- Add dressing only when ready to serve; otherwise, the salad may wilt.
- Customize by swapping meats, cheeses, or veggies based on preference.
- For a lighter version, reduce meats and cheese and increase vegetables.
- Best served fresh, but some components can be prepped ahead.
