Ingredients
The beauty of an antipasto salad lies in its versatility. Here’s what you’ll need:
- Mixed greens: 2 cups (e.g., arugula, romaine, spinach)
- Cherry tomatoes: 1 cup, halved
- Cucumber: 1 medium, sliced
- Red onion: ¼ cup, thinly sliced
- Bell peppers: ½ cup, sliced (mix of colors)
- Artichoke hearts: ½ cup, quartered
- Olives: ½ cup (Kalamata or green olives)
- Mozzarella cheese: ½ cup, cubed
- Provolone cheese: ½ cup, cubed
- Salami: ½ cup, sliced
- Pepperoni: ½ cup, sliced
- Italian dressing: ½ cup (homemade or store-bought)
Instructions
- Prepare the Base: In a large bowl, mix the greens, tomatoes, cucumber, red onion, and bell peppers.
- Add the Toppings: Layer the artichoke hearts, olives, cheeses, salami, and pepperoni over the greens.
- Dress It Up: Drizzle with Italian dressing and gently toss to combine.
- Serve and Enjoy: Serve immediately, or refrigerate until ready to serve.
Serving Suggestions
Serve this antipasto salad as a starter for a larger Italian feast or as a standalone meal. Pair it with a crusty bread or garlic toast to round off the meal. It serves 4-6 people.
