Delicious Antipasto Salad

All of your favorite Italian antipasto favorites are combined in this refreshing and tasty salad.

Salami, prosciutto, and pepperoni, as well as mozzarella balls, tomatoes, olives, roasted red peppers, pepperoncini, and red onion, are tossed in a simple Italian vinaigrette.

Why Is This Recipe So Delicious?

• It’s essentially a charcuterie on a lettuce bed! This antipasto salad is high in healthy fats and protein, making it an excellent main dish.
• There is no need to boil anything. None. To make the dressing, you don’t even need to use the blender!
• The acidic and herbaceous Italian vinaigrette is simple to make. Extra virgin olive oil, red wine vinegar, dijon mustard, and a few spices are used to make it.
• You’re in luck if you’re minding your carbs. The vinaigrette has only 1 gram of total carbohydrates and 0 gram of net carbs! The entire antipasto salad is low carb and keto-friendly.

Important Ingredients

Depending on the brand, mozzarella balls are sometimes known as mozzarella pearls. These mozzarella cheese morsels are chilled and creamy.

You can use either plain or marinated mozzarella balls. The marinade’s flavors would go well with your antipasto salad!

Olives — For variety, I recommend a blend of olives, but you can use just one type if you want! Both green and black olives are the same thing. Green olives are picked and brined before ripening, while black olives are brined thereafter.

Pepperoncini — These sweet Italian peppers give this antipasto salad a kick of spice. But don’t worry if you’re sensitive to heat – it’s not much!

These aren’t as spicy as a jalapeno pepper (thank you, Scoville scale!). You can use either pickled or fresh pepperoncini in this recipe.

Salami — This slightly sweet, delicious cured sausage gives the salad a smokiness. You can also use prosciutto instead of or in addition to the salami!

Chef’s Advice

• It simply takes a few minutes to prepare the homemade Italian vinaigrette, but you can also use store-bought vinaigrette. Personally, I enjoy how a homemade vinaigrette allows you to fine-tune the tastes until you have the perfect dressing!
• Can’t seem to locate mozzarella balls? You can also use provolone or feta cheese instead of cubed mozzarella.
• By adding cooked, cooled pasta to the mix, you can make an antipasto pasta salad. For this, I prefer a good spiral noodle-like rotini or fusilli.
• Prepare the salad as directed and divide it into servings for meal prep. Keep the salad and vinaigrette in sealed containers in the refrigerator for up to 5 days! Keep the dressing separate from the salad and add it just before serving. The dressing might last up to three weeks.

Antipasto Salad

All of your favorite Italian antipasto favorites are combined in this refreshing and tasty salad.

Salami, prosciutto, and pepperoni, as well as mozzarella balls, tomatoes, olives, roasted red peppers, pepperoncini, and red onion, are tossed in a simple Italian vinaigrette.

Ingredients For Antipasto Salad

For the Salad

• 2 heads romaine lettuce chopped, about 8 cups
• 1 cup grape or cherry tomatoes halved
• ½ cup roasted red peppers chopped
• 1 cup of mozzarella balls
• 1 12-ounce jar of marinated artichokes drained and chopped
• ½ cup mixed olives black, green, Kalamata
• 4 ounces salami or prosciutto diced or sliced
• 4 ounces pepperoni quartered
• ½ cup sliced pepperoncinis
• ¼ cup sliced red onion optional
• fresh basil chopped, for garnish, optional

For the Italian Vinaigrette

• ¾ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 ½ tablespoon lemon juice
• 1 ½ teaspoon dijon mustard
• ¾ teaspoons garlic powder
• ¾ teaspoons oregano
• 1 pinch of red pepper flakes
• ¾ teaspoon salt
• pepper to taste

Equipment

• Large bowl
• Jar with lid

Instructions

1. In a large bowl, toss lettuce, tomatoes, mozzarella balls, artichokes, olives, red peppers, salami (or prosciutto), pepperoni, pepperoncini, and red onion together to spread items equally. Set aside.
2. Seal the container with the oil, red wine vinegar, lemon juice, mustard, garlic powder, oregano, and red pepper flakes. To combine, vigorously shake. Salt & pepper to taste.
3. Serve salad with vinaigrette dressing. Alternatively, divide the salad into individual servings and serve with vinaigrette on the side.

Notes

Remove the dairy: Make the mozzarella vegan.
Make it Vegetarian: Up the veggies and skip the meat. Chickpeas can be substituted; simply drain and rinse them beforehand!
Refrigerate any leftover Italian vinaigrette in an airtight jar for up to 3 weeks. Before serving, give it another good shake.

This recipe makes 6 smaller servings or 4 bigger meals. The nutritional values provided are for one serving out of a total of six. The macros may differ significantly based on the type and brand of ingredients used.

Prepare the recipe as directed to get the weight of one serving.

Weigh the final recipe, then divide the weight (not including the weight of the container in which the food is stored) by the desired number of servings. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 520kcal, Carbohydrates: 11g, Protein: 15g, Fat: 48g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 1435mg, Potassium: 768mg, Fiber: 6g, Sugar: 4g, Vitamin A: 18448IU, Vitamin C: 30mg, Calcium: 158mg, Iron: 3mg, Net Carbs: 5g