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Antipasto Salad
No Italian dinner menu is complete without this easy Antipasto Salad. It takes just 15 minutes to assemble the entire pepperoni-spiked salad; yes, even including the light yet flavorful homemade vinaigrette!
👥 8 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
To make the dressing: In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Dijon mustard1 teaspoondried oregano1 teaspoon
2
To the bowl with the dressing, add the sliced red onion and marinate at least ⏱️ 5 minutes or up to ⏱️ 30 minutes.
3
To make the salad, in a large bowl add lettuce, tomatoes, olives, pepperoni, and mozzarella. Using tongs or a slotted spoon, remove onions from the dressing and add to the salad. Drizzle with additional vinaigrette to taste and toss to combine. Garnish with pepperoncini.
Nutrition Facts
calories
380 kcal
fat Content
36 g
serving Size
1 cup
fiber Content
2 g
sugar Content
2 g
sodium Content
1294 mg
protein Content
11 g
trans Fat Content
0.3 g
cholesterol Content
39 mg
carbohydrate Content
5 g
saturated Fat Content
10 g
unsaturated Fat Content
24 g
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