🥗 Antipasto Salad
Ingredients (Serves 4–6)
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2 cups mixed salad greens (romaine, arugula, or spinach)
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½ cup pepperoni slices or salami, cut into bite-sized pieces
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½ cup cubed provolone cheese (or mozzarella)
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½ cup marinated artichoke hearts, chopped
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½ cup roasted red peppers, sliced
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½ cup Kalamata or green olives, pitted
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½ cup cherry tomatoes, halved
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2–3 pepperoncini peppers (optional)
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2 tbsp red onion, thinly sliced
Dressing
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3 tbsp extra virgin olive oil
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1 tbsp red wine vinegar
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1 tsp lemon juice
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1 tsp Dijon mustard
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½ tsp dried oregano
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Salt and pepper, to taste
👩🍳 Instructions
1. Prepare the salad
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In a large bowl, combine salad greens, meats, cheese, vegetables, olives, and onions.
2. Make the dressing
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Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper.
3. Toss and serve
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Drizzle dressing over salad and toss gently to combine.
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Serve immediately as a starter, side, or light main course.
🌟 Tips
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Variations: Add cooked shrimp, grilled chicken, or beans for a heartier salad.
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Extra flavor: Marinate vegetables in olive oil, garlic, and herbs for a few hours before adding.
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Cheese options: Parmesan shavings or fresh mozzarella balls can substitute provolone.
If you want, I can also give a layered antipasto platter version that looks fancy for parties, but is just as easy to prepare. Do you want that version?
