Homemade Antipasto Salad Recipe with Tangy Dressing
Prep time
Total time
Spring is in the air! Let’s whip up a super fresh, crisp antipasto salad recipe for a tasty starter before dinner. Veggie-packed and delish!
Serves: 8
  • 2 cups Chopped Romaine
  • 3 tbsp. Jarred Roasted Red Peppers
  • ½ cup Garbanzo Beans
  • ½ cup Pepperoni, sliced in half
  • 6 oz. Provolone Cheese, diced into cubes
  • ¼ cup Pepperoncini Peppers, drained
  • ¼ small Red Onion, thinly sliced
  • ½ cup Cherry Tomatoes, cut in half
  • 4 oz. Fresh Mozzarella Pearls, drained
  • ½ cup Artichoke Hearts, drained and chopped
  • 2.25 oz. Sliced Black Olives, drained
  • 8 oz. Genoa Salami, cut into cubes
  • Fresh Basil, as needed
  • ½ Lemon, juiced
  • ¼ cup Olive Oil
  • ½ - 1 shallot, finely chopped
  • Pinch of Salt, season to preference
  • Pinch of Sugar, add as needed to balance acidity
  • 1 tbsp. Fresh or 1 tsp. Dried Herbs, to preference
  1. Add all salad ingredients to a large serving bowl.
  2. Whisk together all the dressing ingredients and pour over the salad right before serving. Toss gently to combine.
Recipe by Slice of Jess at https://sliceofjess.com/homemade-antipasto-salad-recipe-with-tangy-dressing/