Antipasto Salad Recipe

A simple Italian antipasto salad recipe

Course Appetizer

Cuisine Italian

Keyword antipasto salad, antipasto salad recipe, Italian antipasto salad recipe

Prep Time 10

Cook Time 10

Servings servings

Calories 522kcal

10 oz green leaf or romaine lettuce
3 oz dry salami cut into bite size pieces
3 oz sharp provolone cut into bite size pieces
3 oz prosciutto cut into shreds
¾ cup mini mozzarella balls or larger mozzarella ball cut into bite sized pieces
¼ cup olives halved
¼ cup sliced pepperonicini peppers
¼ cup marinated artichoke hearts chopped
¼ cup roasted red peppers cut into thin slices
2 tbsp olive oil
2 tbsp red wine vinegar
½ tsp italian seasoning blend
½ cup bread stick crackers broken into pieces

Cut lettuce into shreds and place in a large mixing bowl.
Pour the salami, provolone, prosciutto, mozzarella, olives, pepperoncini peppers, artichoke hearts, and roasted red peppers into the bowl
Whisk olive oil, red wine vinegar and italian seasoning together
Pour the dressing into the salad and tossing to coat each ingredient. sprinkle the bread stick crackers over the top and serve

All the salad ingredients can be prepped and stored separately in the fridge up to a day ahead of time. Just add the lettuce and dressing right before serving. This makes it a great option for parties and gatherings.