Description
A vibrant and flavorful Antipasto Salad featuring a medley of fresh vegetables, marinated artichokes, salami, olives, and feta cheese, all tossed in a tangy homemade vinaigrette. Perfect for a quick and satisfying meal or appetizer, this salad combines savory and fresh elements in just 15 minutes.
Ingredients
Vinaigrette
- ¼ Cup avocado oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon lemon juice
- 2 Teaspoons honey
- 1 Teaspoon Dijon mustard
- 1 Teaspoon garlic (minced)
- ¼ Teaspoon coarse kosher salt
- ¼ Teaspoon black pepper
Salad
- 2 romaine hearts (chopped)
- 1 Cup roasted red peppers (drained and chopped)
- 1 Cup cherry tomatoes (halved)
- 6 Ounces marinated artichoke hearts (chopped)
- 4 to 5 Ounces salami (Genoa or Italian Dry Salami, quartered)
- 2 ½ Ounces spring mix
- ½ Cup pepperoncini
- ½ Cup feta cheese (crumbled)
- ¼ Cup parsley (chopped)
- ¼ Cup green olives
- ¼ Cup kalamata olives
- ¼ Cup black olives
- ¼ Cup red onions (sliced)
Instructions
- Clean: Clean and dry all the vegetables thoroughly to prepare for salad assembly, ensuring freshness and crispness.
- Mix vinaigrette: Combine avocado oil, balsamic vinegar, lemon juice, honey, Dijon mustard, minced garlic, kosher salt, and black pepper in a bowl. Whisk well until all ingredients are fully emulsified and set aside for flavors to meld.
- Add salad ingredients: Place chopped romaine hearts, roasted red peppers, cherry tomatoes, marinated artichoke hearts, quartered salami, spring mix, pepperoncini, crumbled feta cheese, chopped parsley, green olives, kalamata olives, black olives, and sliced red onions into a large salad bowl.
- Drizzle vinaigrette: Pour the prepared vinaigrette evenly over the assembled salad ingredients to ensure full flavor coverage.
- Toss and serve: Gently toss the salad to distribute the vinaigrette and mix all components thoroughly. Serve immediately for best taste and texture.
Notes
- You can substitute the salami with other cured meats like prosciutto or soppressata for variation.
- If you prefer a spicier dressing, add crushed red pepper flakes to the vinaigrette.
- The salad is best served fresh but can be refrigerated for up to a day if needed; toss again before serving.
- For a gluten-free option, verify that all cured meats and dressings are gluten-free.
- Feel free to add fresh herbs like basil or oregano for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
