Antipasto Salad

This Antipasto Salad is packed with delicious flavors and sure to be a crowd pleaser! You can make it for a light lunch, an appetizer, salad course or even add a few sides and make it a hearty dinner.

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Italian

Servings: salads

Calories: 464kcal

Author: Kimber

Ingredients

For the salad

8 oz Pepperoni slices quartered
8 oz Genoa salami diced
1 jar 16 oz Peperonchini peppers, drained and roughly chopped
8 oz Mozzarella or provolone cubed
1 jar 9.5 oz Kalamata olives, drained
1 pint cherry tomatoes halved

For the dressing

Creamy Dressing
1/2 cup creamy Italian Dressing
-OR- use one or the other, NOT both
Vinaigrette dressing
1/3 cup olive oil
3 tbsp red wine vinegar
2 tsp Italian seasoning

Instructions

In a large bowl combine all of the ingredients except the dressing and stir to combine.
If using the vinaigrette dressing, whisk all dressing ingredients until combined.
Drizzle the dressing over the top and toss the salad until everything is evenly coated.
Chill for 10-15 minutes or until ready to serve. Toss before serving. Enjoy!

Notes

Salad can be stored in an airtight container in the refrigerator for 1-3 days. Mix well before serving.

Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.

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Nutrition