We’ve outlined all the ingredients and directions for you to make the perfect Antipasto Salad. This dish qualifies as a Easy level recipe. It should take you about 10 min to make this recipe. The Antipasto Salad recipe should make enough food for 4 servings.
You can add your own personal twist to this Antipasto Salad recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Antipasto Salad recipe.
Ingredients for Antipasto Salad
- 2 hearts romaine lettuce, chopped
- 1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
- 2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
- 12 pitted black olives, coarsely chopped, such as kalamata
- 12 jumbo green olives, pitted, coarsely chopped
- 1 small jar, 8 ounces, roasted red peppers, drained and diced
- 1 small jar, 6 ounces, marinated artichoke hearts, drained
- 2 tablespoons balsamic vinegar, eyeball it
- 1/4 cup extra-virgin olive oil, eyeball it
- Salt and pepper
Directions for Antipasto Salad
- Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.
Cookware for your recipe
You will find below are cookware items that could be needed for this Antipasto Salad recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Appetizer
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Easy Side Dish Recipes
- Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
- Artichoke Appetizer
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- Italian
- Salad Recipes
- Olive Recipes
- Lettuce Recipes
