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Antipasto Salad Recipe
Classic Antipasto ingredients turned into a glorious and hearty salad! Fresh and easy!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizer, lunch, Salad
Cuisine:
American, Italian
Keyword:
antipasto, antipasto salad, charcuterie, salad
Servings:
6
Calories:
713
kcal
Author:
Kellie
Cost:
$15
Equipment
salad bowl
1 whisk
Ingredients
8
cups
spring mix
rinsed and patted dry
2
cups
halved grape tomatoes
1
cup
mozzarella balls
or marinated mozzarella
8
ounces
pepperoni
cut into bite sized pieces
8
ounces
salami
cut into bite sized pieces,
8
ounces
marinated artichoke hearts
1/2
cup
sliced roasted red peppers
1/2
cup
diced sharp provolone
1/2
cup
kalamata olives
1/2
cup
spanish olives
1/4
cup
thinly sliced red onion
1/4
cup
pepperoncini peppers
2
tablespoons
grated parmesan cheese
1
tablespoon
dried oregano
1 1/2
cups
Balsamic Vinaigrette
Instructions
Arrange the spring mix on a large platter.
Scatter the tomatoes, mozzarella, pepperoni, salami, artichokes, peppers, provolone, olives, onion and pepperoncini on top of the spring mix.
Sprinkle the salad with the parmesan cheese and oregano.
Season with kosher salt and pepper, if desired.
Toss the salad with the vinaigrette or serve on the side.
Video
https://youtu.be/cUk-Qry09ig
Video can't be loaded because JavaScript is disabled:
Charcuterie fans LOVE this Antipasto Salad! (https://youtu.be/cUk-Qry09ig)
Notes
Antipasto Salad is best served soon after assembling.
Ingredients can be chopped and prepped then stored in separate containers to make assembling easier.
Nutrition
Calories:
713
kcal
|
Carbohydrates:
13
g
|
Protein:
24
g
|
Fat:
63
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
1
g
|
Cholesterol:
82
mg
|
Sodium:
2474
mg
|
Potassium:
663
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1640
IU
|
Vitamin C:
40
mg
|
Calcium:
220
mg
|
Iron:
2
mg