The Best Antipasto Salad Recipe

WHY YOU'LL LOVE  THIS RECIPE

Loaded With Flavor

So Beautiful!

Super Easy!

INGREDIENTS You'll Need:

Kale Roasted Red Peppers Artichoke Hearts Cucumber Grape Tomatoes Red Onion Olives Sliced Pepperoncini Peppers Genoa Salami Fresh Mozzarella Pearls Shredded Parmesan Cheese Fresh Basil

"This salad is LOADED with flavor - iIt reminds me of all the good parts of an Italian sub sandwich, minus the bread."

– Anonymous

– Anonymous

HOW TO MAKE ANTIPASTO SALAD:

In a small bowl add olive oil, red wine vinegar, minced garlic, Italian seasoning, sweetener, salt, and pepper. Whisk together and set aside.

MAKE DRESSING

seekinggoodeats.com

Step 1

Layer kale, roasted red peppers, artichoke hearts, cucumber, cherry tomatoes, red onion, green olives, pepperoncini, salami, mozzarella, parmesan, and fresh basil in a large bowl.

MAKE SALAD

seekinggoodeats.com

Step 2

Salt and pepper to taste. Serve immediately or cover and refrigerate for a few hours to blend flavors.

SEASON TO TASTE

seekinggoodeats.com

Step 3

Garnish with fresh basil and extra parmesan cheese. Serve with breadsticks, crusty bread, or rolls.

SERVE

Step 4

seekinggoodeats.com

FAQ's

You can substitute more of the marinated vegetables and reduce the amount of cheese and salami in this recipe. Using leaner meat instead of salami will lower the fat also.

Q: How can I lower the fat in this recipe?

Q: Can I make this with pasta and make it an antipasto pasta recipe?

I recommend that you add about 2 to 3 cups of al dente cook spiral pasta, tortellini, or other favorite pasta.