Description
This vibrant antipasto salad is the perfect blend of Mediterranean flavors. It’s packed with fresh vegetables, meats, and cheese, making it ideal for sharing at picnics, parties, or weeknight dinners. With every bite, you’ll enjoy a refreshing, savory combination that’s light yet satisfying.
Ingredients
Scale
- 6 cups mixed greens (substitute with spinach or arugula if desired)
- 1 cup cherry tomatoes, halved
- 1 cup salami, sliced into strips (use pepperoni for a spicier option)
- 1 cup fresh mozzarella balls
- ½ cup black olives, pitted
- ½ cup roasted red peppers, sliced
- ½ cup artichoke hearts, quartered
- ¼ cup fresh basil, chopped (or 1 tablespoon dried basil)
- ½ cup balsamic vinaigrette (store-bought or homemade)
Instructions
- Rinse the mixed greens thoroughly and pat them dry. Place in a large mixing bowl.
- Add cherry tomatoes, salami, mozzarella balls, black olives, roasted red peppers, and artichoke hearts into the bowl with the greens.
- Pour the balsamic vinaigrette over the top and gently toss to coat all the ingredients evenly.
- Sprinkle fresh basil on top before serving. For deeper flavor, let it sit for 30 minutes before serving.
Notes
Keep the dressing separate until just before serving if prepping ahead. Feel free to mix in other vegetables, swap out the meats, or add nuts like pine nuts or walnuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
Keywords: antipasto, salad, Mediterranean, easy salad, no cook, summer recipe