Description
A fresh and flavorful antipasto salad packed with Mediterranean flavors. Perfect for picnics, potlucks, or a light dinner.
Ingredients
Scale
- 1 Lb Grape Tomatoes - halved
- 1 Cup Black Olives - sliced
- 1/2 Cup Green Olives - sliced
- 1/2 Cup Sliced Pepperoncinis
- 1 Cup Chopped Marinated Artichokes
- 4 ounces Thin Sliced Salami - quartered
- 1 Cup Preferred Cheese (I use 1/2 cup each of crumbled feta and cubed manchego)
- 1/4 Cup Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon Dried Italian Season
- 1 Garlic Clove - grated
- Handful Fresh Parsley - chopped
- Salt/Pepper - to taste
Instructions
- In a large bowl, combine grape tomatoes, black olives, green olives, pepperoncinis, artichokes, salami, and cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, dried Italian seasoning, grated garlic, and fresh parsley.
- Season the dressing with salt and pepper to taste.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or refrigerate for 30 minutes to let flavors meld.
Notes
- You can substitute or add other antipasto ingredients like roasted red peppers or prosciutto.
- For a vegetarian version, omit the salami and add more vegetables.
- This salad tastes even better the next day as flavors develop.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: antipasto salad, Italian salad, no cook salad, Mediterranean salad