Chopped Antipasto Salad
This easy salad is full of protein, veggies and tons of flavor -- and requires zero cooking. It makes a satisfying lunch or fantastic warm weather dinner. This recipe makes 4 servings.
Thanks to Samantha Ferraro of Little Ferraro Kitchen for developing this wonderful recipe for us!
PREP TIME
15 minutes
COOK TIME
0 minutes
Ingredients
For the parmesan vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon grated Parmesan cheese
2 tablespoons red wine vinegar
1/2 to 3/4 cup extra virgin olive oil
1/2 teaspoon Kosher salt
Ground black pepper, to taste
For the salad:
1 head romaine, chopped
1 pint cherry tomatoes, cut in half
1/2 red onion, thinly sliced
3 ounces salami, sliced into strips
3 ounces provolone cheese, sliced into strips
1/2 pound mozzarella, cut into ½-inch cubes
1 cup pitted green olives, chopped
1/2 cup sundried tomatoes, chopped
1/2 cup sliced pepperoncini
Small bunch of parsley leaves, finely chopped
1 tablespoon Dijon mustard
1 tablespoon grated Parmesan cheese
2 tablespoons red wine vinegar
1/2 to 3/4 cup extra virgin olive oil
1/2 teaspoon Kosher salt
Ground black pepper, to taste
For the salad:
1 head romaine, chopped
1 pint cherry tomatoes, cut in half
1/2 red onion, thinly sliced
3 ounces salami, sliced into strips
3 ounces provolone cheese, sliced into strips
1/2 pound mozzarella, cut into ½-inch cubes
1 cup pitted green olives, chopped
1/2 cup sundried tomatoes, chopped
1/2 cup sliced pepperoncini
Small bunch of parsley leaves, finely chopped
Directions
Prepare the salad. In a large bowl, combine all of the chopped antipasto salad ingredients.
Make the vinaigrette. In a bowl, whisk together the Dijon mustard, grated Parmesan cheese, red wine vinegar, extra virgin olive oil, salt, and ground black pepper until emulsified. Alternatively, you can add the ingredients to a mason jar and shake until emulsified.
Dress the salad. Pour about half of the dressing over the salad and mix to combine. Add more dressing if desired.
Make the vinaigrette. In a bowl, whisk together the Dijon mustard, grated Parmesan cheese, red wine vinegar, extra virgin olive oil, salt, and ground black pepper until emulsified. Alternatively, you can add the ingredients to a mason jar and shake until emulsified.
Dress the salad. Pour about half of the dressing over the salad and mix to combine. Add more dressing if desired.
Looking for inspiration? Try these recipes:
Red Chicken Pozole
Sweet Corn and Barley Salad
Paleo Sweet Potato Chili
