Antipasto Salad Recipe

A plate of delicious antipasto salad, ready to eat for dinner.

A good antipasto salad is hard to pass up. The traditional Italian side dish is full of bold colors (and bold flavors) thanks to canned artichokes, pepperoncini, grape tomatoes, mozzarella, and sliced salami.

Course Appetizer, appetizers, dinner, lunch, Salad, salads, Side Dish, side dishes, sides

Cuisine Italian

Prep Time 10

Chill Time 1

Total Time 1 10

Servings servings

Calories 235

Author Lindsay Viker

Ingredients

1 pint cherry or grape tomatoes halved
1 cup canned artichokes drained and roughly chopped
5 oz salami sliced
8 oz fresh mozzarella ciliegine halved (small mozzarella balls)
1/2 cup pepperoncini chopped
1/2 cup fresh parsley chopped

Dressing

2 tbsp balsamic vinegar
1 lemon juiced
2 tbsp stone ground mustard
2 garlic cloves minced
2 tbsp olive oil
pinch of salt and pepper

Instructions

In a small bowl, whisk together all of the dressing ingredients until well combined.
In another medium to large bowl, combine all of the salad ingredients and then pour the dressing over the top. Toss until well combined.
Cover and refrigerate to marinate for 1 hour.
Store in an airtight container in the refrigerator.

Nutrition