Dairy-Free Classic Antipasto Salad

Bursting with vibrant Mediterranean flavors, this Dairy-Free Classic Antipasto Salad is a fresh and satisfying twist on the traditional appetizer, perfect for those avoiding dairy without compromising taste. Crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and sweet red bell peppers create the perfect vegetable base, while tangy kalamata olives, roasted red peppers, and artichoke hearts add a delightful briny complexity. Thin slices of salami and prosciutto bring a savory richness, all tied together with a simple homemade red wine vinaigrette infused with oregano, basil, and garlic. Ready in just 20 minutes, this elegant no-cook salad is perfect as a light lunch, a shareable side for gatherings, or an easy starter for a Mediterranean-inspired feast.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 medium red bell pepper, sliced
• 0.5 cup kalamata olives, pitted and sliced
• 0.5 cup roasted red peppers, sliced
• 1 can (14 oz) artichoke hearts, drained and quartered
• 4 ounces salami, sliced into strips
• 4 slices prosciutto, torn into pieces
• 0.25 cup red onion, thinly sliced
• 0.25 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon oregano, dried
• 1 teaspoon basil, dried
• 1 clove garlic, minced
• 0.25 teaspoon black pepper, freshly ground
• 1 pinch sea salt

Directions

Step 1

Start by preparing the vegetables: chop 2 cups of romaine lettuce, halve cherry tomatoes to equal 1 cup, dice 1 medium cucumber, and slice 1 medium red bell pepper.

Step 2

Drain and quarter the artichoke hearts and slice the kalamata olives if not already done. Add these to a large mixing bowl along with the prepared vegetables.

Step 3

Add 1/2 cup of sliced roasted red peppers and 1/4 cup of thinly sliced red onion to the bowl.

Step 4

Slice 4 ounces of salami into strips and tear 4 slices of prosciutto into pieces. Add these to the mixing bowl with the vegetables and olives.

Step 5

In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 minced garlic clove, 1/4 teaspoon of freshly ground black pepper, and a pinch of sea salt to make the dressing.

Step 6

Pour the dressing over the salad ingredients and gently toss to ensure everything is well-coated and evenly distributed.

Step 7

Let the salad sit for about 5-10 minutes to allow the flavors to meld together before serving.

Step 8

Serve the antipasto salad on its own or with crusty bread (ensure it's dairy-free) for a satisfying and delicious dairy-free meal.

Nutrition Facts

Serving size	(1250.1g)

Amount per serving	% Daily Value*
Calories	1693.9

Total Fat 142.0g	0%
Saturated Fat 35.6g	0%
Polyunsaturated Fat g
Cholesterol 181.2mg	0%
Sodium 6724.9mg	0%
Total Carbohydrate 55.3g	0%
Dietary Fiber 21.1g	0%
Total Sugars 21.0g
Protein 58.9g	0%

Vitamin D 0IU	0%
Calcium 291.2mg	0%
Iron 10.6mg	0%
Potassium 2261.9mg	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: 73.7%

Protein: 13.6%

Carbs: 12.8%