This antipasto salad recipe is a chopped salad of salami, cheese, olives, and peppers in a vinaigrette. It is not a green garden salad or a pasta salad.
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Antipasto Salad
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Antipasto Salad. From Olivia.
Ingredients
Scale
- 4 ounces salami, sliced
- 4 ounces provolone, cubed
- 1 cup cherry tomatoes
- 1/2 cup olives
- 1/2 cup roasted peppers
- 1/4 cup red onion
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon oregano
- salt and pepper
Instructions
- Cut the salami into strips.
- Toss it with cheese, tomatoes, olives, peppers, and onion.
- Dress with oil, vinegar, oregano, salt, and pepper.
Notes
Dress it just before serving so the cheese does not weep.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: American
Salami
A firm one that slices clean.
Cheese
Provolone or mozzarella.
Olives
A mix, pitted.
Dressing
Oil and vinegar, not mayo.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Lettuce?
A handful of romaine under it, if you want greens.
Storage
Undressed, fridge, 1 day.
Pasta
Leave it out. This is not a pasta salad.
Peppers
Jarred roasted peppers, drained.