Carolyn's Antipasto Salad

Carolyn’s Antipasto Salad is a vibrant, flavor-packed medley that brings a taste of Italy to your table in just 20 minutes. Brimming with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and a mix of savory cured meats like salami and pepperoni, this salad is elevated with cubes of provolone, creamy mozzarella pearls, and a variety of marinated favorites such as artichoke hearts, roasted red peppers, and pitted olives. Fresh basil adds an aromatic touch, while a simple homemade dressing of olive oil, red wine vinegar, garlic, and oregano ties everything together in perfect harmony. Perfect as a light and satisfying main dish or a crowd-pleasing appetizer, this no-cook antipasto salad is ideal for summer gatherings or a quick weeknight meal.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups Romaine lettuce
• 1.5 cups Cherry tomatoes
• 1 large Cucumber
• 0.5 medium Red onion
• 4 ounces Salami (thinly sliced)
• 4 ounces Pepperoni (mini or sliced into quarters)
• 4 ounces Provolone cheese (cubed)
• 1 cup Mozzarella pearls
• 0.5 cup Black olives (pitted and sliced)
• 0.5 cup Green olives (pitted and halved)
• 1 cup Artichoke hearts (marinated and quartered)
• 0.5 cup Roasted red peppers (sliced)
• 0.25 cup Fresh basil leaves
• 0.25 cup Extra virgin olive oil
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dried oregano
• 1 clove Garlic (minced)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.

Step 2

Halve the cherry tomatoes, slice the cucumber into half-moons, and thinly slice the red onion. Add these to the salad bowl.

Step 3

Roll the slices of salami and pepperoni and cut them in halves or thirds, if necessary. Add them to the bowl along with the cubed provolone and mozzarella pearls.

Step 4

Drain and slice the black and green olives, then place them in the bowl along with the marinated artichoke hearts and roasted red peppers.

Step 5

Add the fresh basil leaves, tearing them slightly for more flavor if desired.

Step 6

In a small mixing bowl, whisk together the olive oil, red wine vinegar, oregano, minced garlic, salt, and black pepper to create the dressing.

Step 7

Pour the dressing over the salad and gently toss all the ingredients until evenly coated.

Step 8

Chill the salad for 10–15 minutes before serving to let the flavors meld, or serve immediately.

Nutrition Facts

Serving size	(2103.0g)

Amount per serving	% Daily Value*
Calories	3210.3

Total Fat 268.3g	0%
Saturated Fat 96.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 430.9mg	0%
Sodium 12275.0mg	0%
Total Carbohydrate 93.0g	0%
Dietary Fiber 26.0g	0%
Total Sugars 31.7g
Protein 130.5g	0%

Vitamin D 24.3IU	0%
Calcium 2144.0mg	0%
Iron 14.3mg	0%
Potassium 3268.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.0%

Protein: 15.8%

Carbs: 11.2%