Classic Italian Antipasto Salad
A fresh, Italian antipasto salad packed with crisp veggies, savory flavors, and a simple homemade dressing. Light, satisfying, and easy to make.
Equipment
Ingredients
- 4 cups romaine lettuce, chopped
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- ½ cup red onion, thinly sliced
- ½ cup roasted red peppers, sliced
- ⅓ cup black olives, sliced
- ⅓ cup green olives, sliced
- ½ cup mozzarella pearls
- 4 oz nitrate-free salami, sliced or chopped
- 3 oz nitrate-free ham, chopped
- 2 oz nitrate-free pepperoni, sliced
- 2 tbsp pepperoncini, sliced
Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp black pepper
Instructions
- In a large bowl, combine romaine lettuce and baby spinach.
- Add cherry tomatoes, cucumber, red onion, roasted red peppers, olives, mozzarella pearls, salami, ham, pepperoni, and pepperoncini.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper.
- Pour dressing over the salad and toss gently until everything is evenly coated.
- Serve immediately or chill for 15 to 20 minutes to let the flavors blend.
Notes
Chef Tips:
- Choose nitrate-free deli meats for a cleaner, healthier option.
- Slice ingredients evenly so every bite has a balanced mix of flavors.
- Add artichoke hearts for an extra classic antipasto touch.
- Keep dressing separate until serving if making ahead to prevent soggy greens.