Give me a good hearty salad anytime and I’m a happy girl. I eat salad almost every day for lunch and I’m always looking for ways to mix it up. Here are some of my favorite salad recipes if you’re looking for more! This antipasto salad is my current favorite, it’s perfect for lunch or as a side to a grilled protein or for your next pizza night! Crisp romaine lettuce, juicy grape tomatoes, artichoke hearts, Kalamata olives, cheese, and salami all tossed in a red wine/olive oil vinaigrette make for a salad recipe that you’ll go back to again and again.
Antipasto can also use mozzarella cheese, but I liked the way this cubed colby jack cheese looked in this salad recipe so I stuck with that. You can definitely also use mini fresh mozzarella balls if that’s more you’re taste! You could also top this whole salad with some freshly grated parmesan cheese. Really, this salad is customizable with any antipasto ingredients that you love. Mini sweet peppers? Two kinds of olives? A handful or two of spinach? It’s all good here.
The dressing here is simple: red wine vinegar, olive oil, oregano, garlic and onion powders, salt, and freshly ground black pepper. Homemade dressings make such a difference in salads, and in most cases it’s healthier too. A simple vinaigrette lets these ingredients shine! You can pair this salad with a grilled protein or have it all by itself. I plan on serving it with my BBQ chicken legs for the 4th of July!
- 2 heads romaine hearts, chopped into bite-sized pieces
- 1 cup artichoke hearts, chopped
- ½ cup Kalamata olives
- 1 pint grape tomatoes, halved
- 4 oz. salami, sliced into strips or cubed
- 1 cup cubed cheese of choice (Colby jack or Monterey jack are great!)
- 4 tbsp. olive oil
- 4 tbsp. red wine vinegar
- 1 tsp. dried oregano
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- In a bowl, toss together romaine lettuce, artichoke hearts, olives, tomatoes, salami, and cheese.
- In a small bowl or measuring cup, whisk together olive oil, vinegar, oregano, garlic powder, onion powder, salt, and pepper.
- When read to serve, pour the dressing over the salad and toss to combine.
- Serve with an additional crack or two of freshly ground black pepper.
- Enjoy!
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