Fresh Antipasto Salad with Salami
A vibrant and flavorful antipasto salad featuring thinly sliced salami, mixed greens, marinated vegetables, fresh mozzarella, and a tangy Italian vinaigrette. Perfect for quick entertaining and crowd-pleasing meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 8 ounces (225g) thinly sliced salami (preferably Genoa salami)
- 4 cups (about 120g) mixed salad greens (arugula, romaine, radicchio)
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (about 150g) marinated artichoke hearts, drained and quartered
- ½ cup (75g) Kalamata olives, pitted and halved
- ½ cup (75g) roasted red peppers, sliced
- 8 ounces (225g) fresh mozzarella, torn into bite-sized pieces
- ½ small red onion, thinly sliced
- A handful of fresh basil leaves, torn
- Italian Vinaigrette Dressing:
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons (30ml) red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Prep the Ingredients (10 minutes): Wash and dry the salad greens thoroughly. Halve the cherry tomatoes, slice the red onion thinly, tear the basil leaves into bite-sized pieces, tear or slice the fresh mozzarella into chunks, and quarter the marinated artichoke hearts if large.
- Make the Dressing (5 minutes): In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Whisk or shake vigorously until emulsified. Season with salt and freshly ground black pepper to taste. Adjust acidity with a pinch of sugar if needed.
- Assemble the Salad (5 minutes): In a large mixing bowl, combine salad greens, cherry tomatoes, artichoke hearts, Kalamata olives, roasted red peppers, salami slices, red onion, mozzarella, and torn basil. Drizzle the dressing evenly over the ingredients.
- Toss Gently: Use salad tongs or two large spoons to toss everything together gently, ensuring the dressing coats all components without bruising the greens or mozzarella.
- Final Taste and Serve: Taste the salad and add more salt or pepper if needed. Transfer to a serving bowl or platter and serve immediately. Can hold for a couple of hours at room temperature.
Notes
Use thinly sliced salami to avoid overpowering the salad. Make dressing fresh before serving for best flavor. Dry greens thoroughly to prevent sogginess. Store dressing separately if preparing ahead. Can substitute salami with pepperoni, prosciutto, or cooked sausage. For dairy-free, use vegan mozzarella or omit cheese.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Fat: 24
- Carbohydrates: 8
- Fiber: 3
- Protein: 18
Keywords: antipasto salad, salami salad, Italian salad, easy salad recipe, entertaining salad, fresh salad, vinaigrette dressing