Antipasto Salad With Red Wine Vinaigrette

Chopped butter lettuce, juicy cherry tomatoes, mozzarella balls, artichoke hearts, crisp cucumber, uncured salami, green olives drizzled with a tangy red wine vinaigrette!

Antipasto Salad - Dash of Mandi

One of my favorite salads – especially in the summertime is this fully loaded antipasto salad. It has all the delicious savory Italian flavors packed in it. It makes the perfect entree salad or you can serve it as a side for a party/BBQ. I love how light it is, yet super satisfying.

You can make this salad using a few different variations. I used chopped butter lettuce but chopped romaine would also be great! I got uncured salami from Trader Joe’s for in it, but sometimes I use uncured turkey pepperoni.. or both! If you’re vegetarian, this salad is still amazing without the meat… add some extra veggies instead!

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Antipasto Salad With Red Wine Vinaigrette


Scale

Ingredients

Salad

14 oz. chopped butter lettuce, or chopped romaine

1/2 cup artichokes from a can, halved

1/3 cup green olives

1 cup cherry tomatoes, halved

1/3 english cucumber, sliced and quartered

mozzarella balls to taste, sprinkled with some dried basil if desired

56 pieces uncured salami, cut into small pieces

Red Wine Vinaigrette

3 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1/2 tsp dijon

dash of garlic powder

dash of oregano

salt and pepper to taste


Instructions

First combine all of the red wine vinaigrette ingredients in a small bowl or ramekin, set aside.

Next, assemble your salad by adding the lettuce to a large serving bowl. Add the rest of the salad ingredients and mix together.

Drizzle on desired amount of dressing – serve and enjoy!


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    Comments

    Cynthia Crise

    This was so flavorful!