30-Minute Antipasto Salad Recipe Your Guests Will Devour
A fresh and flavorful antipasto salad packed with Mediterranean flavors. Perfect for picnics, potlucks, or a light dinner.
Ingredients
- 1 Lb Grape Tomatoes - halved
- 1 Cup Black Olives - sliced
- ½ Cup Green Olives - sliced
- ½ Cup Sliced Pepperoncinis
- 1 Cup Chopped Marinated Artichokes
- 4 ounces Thin Sliced Salami - quartered
- 1 Cup Preferred Cheese I use ½ cup each of crumbled feta and cubed manchego
- ¼ 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.