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Need a salad everyone will love, EVEN TEENAGERS?? Try this Antipasto Salad! Now the best thing about an Antipasto Platter is that it’s SO easy to customize, you use what you have on hand, and this flavorful salad is the same exact way! Use what you have, leave off what you don’t, and it’s still delicious, that’s the best part. Flexibility is the key to getting dinner on the table some nights and this recipe is nothing but flexible!
It’s got everything you love about antipasto, the traditional first course of an Italian meal, cured meats, tasty cheeses, and fresh and cured vegetables but mixed together into a salad and dressed with your favorite Italian dressing! So quick, so easy, and so delish.
Serve this salad as a main course with my ciabatta bread or this super simple peasant bread recipe, or even use cheese crisps as I did. OR stuff it into big crusty bread rolls for an easy sandwich variation. You don’t even need a side dish when you serve this salad for dinner
Great for dinner when it’s too hot to cook, or when you need something fast and filling. Using the lists of ingredients and alternative ingredients shop your fridge and pantry or the local grocery store for everything you want or need. Don’t like store-bought Italian dressing? Make your own using red wine vinegar, olive oil, and some herbs.
My antipasto salad ingredients
- torn iceberg lettuce you can use romaine lettuce
- cubed cheddar cheese
- cubed provolone cheese
- genoa salami
- red peppers
- grape tomatoes
- sliced pepperoncini
- sliced shallot
- kalamata olives
- Italian Salad Dressing
- parsley for garnish *optional*
Tools you need:
- large bowl
- cutting board
- slotted spoon or strainer
- large platter
Alternative or extra ingredients found on antipasto platters that you can add to your salad
- artichoke hearts
- red onions
- green olives
- black olives
- any cured Italian meats
- banana peppers
- fresh mozzarella cheese or mozzarella balls
- parmesan cheese
- roasted red peppers
- fresh basil
- sliced fresh tomatoes
To make this salad
You’ll do best to make this salad in a bowl and toss it together. Once you’re ready to serve you should pour on your Italian dressing, toss to coat, then place the salad on a large platter. Do not add the dressing until right before you serve this salad or the whole thing will wilt. Still edible but less pretty.
You can ALSO make the salad by preparing everything except the lettuce in a bowl, and also prepare a bed of lettuce ahead of time on the platter. When you’re ready to serve pour the toppings over the bed of lettuce. Pour the dressing over the top and serve. The only difference between the two preparations is one is all tossed together and the other is just layered. Both versions make an equally good salad.
Either way, you prepare it garnish your salad with fresh parsley or basil leaves if desired. Add some crackers (those are Sonoma County Pepper Jack Crisps on the plate), croutons, or crusty bread rolls, and serve this salad.
If you have leftovers
Once you’ve put dressing on this salad it is best to eat it pretty much right away. If you have leftovers they can be stored in an airtight container in the fridge for 3 days. They will get watery so be prepared for that.
- 10 cups lettuce torn or chopped your choice
- 1 cup pepperoncini
- 1 cup kalamata olives pitted
- 3 ounces provolone cheese
- 3 ounces cheddar cheese
- 3 ounces pepperoni sliced thin, and cut in pieces
- 3 ounces salami sliced thin, and cut in pieces
- 1/2 cup red pepper chopped
- 1 cup grape tomatoes
- 1/2 cup Italian dressing
- fresh ground black pepper
- fresh parsley
- put torn lettuce in a large mixing bowl
- add everything to the bowl up through the grape tomatoes
- cover and refrigerate until ready to serve
- add dressing toss to coat
- pour salad onto a large serving platter
- add parsley and some fresh ground black pepper
- serve with bread or cracker alongside