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Antipasto Salad
This Italian antipasto salad recipe is a delicious no-cook summer meal or side dish! It's tossed in a zesty vinaigrette and filled with artichoke hearts, olives, roasted red peppers, tomatoes, and more.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
Make the dressing: In a medium bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, oregano, salt, and several grinds of pepper. Alternatively, combine all the ingredients in a lidded jar and shake to combine.
red wine vinegar2 tablespoonshoney2 teaspoonsDijon mustard1 teaspoon
2
Assemble the salad. Arrange most of the arugula on a serving platter or in a large salad bowl. Arrange the radicchio, cherry tomatoes, chickpeas, mozzarella, artichokes, provolone, pepperoncini, olives, roasted red peppers, and onion in segments on top, tucking the remaining arugula in among the other ingredients. Drizzle with some of the dressing and sprinkle with parsley, pinches of salt and pepper, and red pepper flakes, if using.
arugula4 cupscherry tomatoes, halved1 cupRed pepper flakes, optional
3
Season to taste and serve with the remaining dressing on the side.
Nutrition Facts
calories
397 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
5 g
sugar Content
6 g
sodium Content
1393 mg
protein Content
13 g
cholesterol Content
20 mg
carbohydrate Content
18 g
saturated Fat Content
8 g
unsaturated Fat Content
20 g
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